This makes a nice departure from roasted sweet potatoes as a mostly hands-off weeknight side.
Gluten-free, paleo; vegetarian & vegan if you swap the fat
It’s not as burnt as it looks – promise – I got a little carried away with my Hipstamatic app.
Fiery Roasted Squash
1 kabocha squash
2 Tbsp. melted ghee or other fat
2 Tbsp. spicy harissa (I use Mina)
2 tsp. ground cumin
2 tsp. maple syrup
1 tsp. ground coriander
2 big pinches Kosher salt
Preheat oven to 425 F. Peel and chop the kabocha – kabocha isn’t the easiest squash to peel, I used a knife and kind of shaved the skin off.
Prep a baking sheet with foil.
Toss all ingredients together and spread out into a single layer on the baking sheet.
Bake 20 minutes, flip, and bake an additional 20 minutes until roasted.
Serves 4 as a side
Gastography 