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Harissa Roasted Butternut Squash with Polenta

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Harissa roasted butternut squash with polenta is a delicious vegetarian dish, loaded with Moroccan flavors.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Harissa roasted butternut squash with polenta is a delicious vegetarian dish, loaded with Moroccan flavors. Healthy, naturally gluten-free and comforting, it has a subtle little spicy kick with refreshing notes of mint and pomegranate seeds.

Ingredients

Scale

For the harissa roasted butternut squash:

  • 1 medium butternut squash*, peeled, cored and cut into thick wedges
  • 4 Tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 Tablespoons Harissa paste**
  • Salt and freshly ground pepper
  • 1 14-ounces can (400 ml) chickpeas, rinsed and drained
  • 1 cup (240g) crushed tomatoes
  • 2 teaspoons honey
  • 1 handful mint leaves
  • 12 Tablespoons pumpkin seeds
  • 23 Tablespoons pomegranate seeds

For the polenta:

  • 3 cups (70 cl) water
  • 1 cup (25 cl) milk
  • 1 cup (150g) polenta (or stone-ground or coarse cornmeal)
  • A pinch of salt
  • 2 Tablespoons (30g) butter
  • ½ cup (50g) grated parmesan cheese

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash wedges with 3 Tablespoons olive oil, garlic, 3 Tablespoons harissa paste, and season with salt and pepper. Transfer onto the prepared baking sheet and roast for about 30 minutes, or until the butternut is golden and soft. Set the oven to broil, and roast for a few additional minutes, until the squash is slightly browning on the sides. Monitor closely to prevent from burning!
  3. Meanwhile, prepare the polenta. Bring water and milk to a boil in a large pot. Gradually pour the polenta, while whisking constantly. Reduce the heat to low and continue whisking for an additional minute. Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness. Turn off the heat and stir in the salt, butter and parmesan cheese into the polenta until the butter is melted.
  4. In a small saucepan placed over low heat, combine the chickpeas, tomatoes, honey, 1 Tablespoon harissa, 1 Tablespoon olive oil, salt and pepper, and cook for about 5 minutes. Turn off the heat.
  5. To serve, spoon the polenta onto plates. Top with wedges of butternut squash and spoon over the warm tomato chickpeas. Sprinkle pomegranate seeds, pumpkin seeds, and add a few mint leaves around the plates. Add salt and pepper if desired and serve warm.

Notes

* You can use butternut squash or any other pumpkin and winter squash of choice.

** I recommend using harissa paste (not sauce). Alternatively, you can make your own harissa paste by mixing a few teaspoons of harissa spice mix with olive oil until you get a “paste”.