Roasted Butternut Squash with Harissa and Chilli

Preheat your oven to 200C/400F or Gas 6

Get yourself a nice big butternut squash. Wash it, dry it and then carefully cut in in half.

Remove and discard the seeds with a spoon.

Score it with a sharp knife in a criss cross pattern.

Pour a little olive oil onto each half and rub all over both sides (skin side too) of the two halves.

Now add 1 teaspoon of Rose Harissa (I always use the brand Belazu) to each half and rub it into the cut marks - you don't want to put it on the skin side - though as it would be way to mucky and messy.

Now sprinkle over some dried crushed chillies.

Put on a shallow sided baking tray and roast for about 45-50 minutes of until nicely cooked through. You should be able to insert a knife very easily.

**After aboout 30 minutes use a spoon to baste the butternut with the nice juices that will have collected in the part where the seeds once were.

The flesh will be nice and spicy, scrummy and most of all, delicious.

**I have made this before but added some crumbled feta cheese a few minutes before it's ready to come out of the oven, which makes a real nice lunch.

PS: My plate is white - but seems to have come out green!

PPS: I really need a new camera for Christmas
Mr Bennett!!!!


  1. Looks really excellant.. nice entry Jan.. Yummy...

  2. Jan, tell the camera - no dinner!

    I love squash and I must try it with harissa.

  3. Butternut squash and Harissa, Belazu of course, a marriage made in heaven!

  4. I like the sound of this. I bet the sweet squash is wonderful with the spice and heat from the harissa and chili. Jan, try chnaging the white balance on your camera to tungsten light (the light bulb symbol), it might make a difference.

  5. Sylvie - Shhhh! LOL
    I want a new camera!!

  6. Mmm, what a great new idea for butternut (which I love, by the way!). And if you do get that new camera we will have to figure out a way to meet up and I'll give you a free camera lesson :)

  7. I like the the sound of sweet roasted squash with harissa.


I love to hear from everyone so thanks for taking the time to comment.