Roasted Butternut Squash with Harissa-Lime Dressing
This recipe is a simpler version of the original Butternut Squash and Poblano Salad with Feta from the blog Dishing Out Health. You see, a funny thing happened on the way home from the market. That poblano pepper that I carefully selected from a pile of less than perfect specimens disappeared. That’s right, vanished. I had so specifically remembered buying it that it took a while for me to accept that it was gone. I searched every refrigerator drawer–twice–even the cold cut/cheese drawer. I checked the pantry, the garbage, the empty shopping bags. Gary even went out and searched my car. The poblano was gone. The great escape.
With the squash already peeled, seeded, cubed and roasting in the oven, I decided to persevere, continuing on without the poblano. And then it occurred to me that the corn from the original recipe really went more with the pepper and therefore, I was going to leave that out as well. The resulting Roasted Butternut Squash with Harissa-Lime Dressing is a more straight forward side, with a shorter ingredient list, that doesn’t appear to be missing anything at all. Oh, and that poblano? It was found several days later when I pulled out the potatoes to make Shepherd’s Pie. Enjoy!
Roasted Butternut Squash with Harissa-Lime Dressing
Ingredients
- 1 medium butternut squash peeled and cut into 1-inch cubes (about 6 cups)
- 5 Tbls olive oil divided
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
For the Dressing
- 1 Tbls harissa
- 1 Tbls fresh lime joice
- 1 clove garlic grated
For the Salad
- 1/4-1/2 c crumbled feta
- 3 Tbls toasted pumpkin seeds (pepitas)
- 2 Tbls fresh torn mint leaves optional
Instructions
- Preheat the oven to 425F. Spread the butternut squash on a rimmed baking sheet. Toss with 2 Tbls of the oil, 1/2 tsp salt, cumin and black pepper. Bake for 30-40 minutes, tossing halfway through. The squash should be tender and browned.
- While the squash roasts, prepare the dressing by combining harissa, lime juice, grated garlic, remaining 1/2 tsp salt and 3 Tbls olive oil in a small bowl. Whisk to blend.
- When the squash is browned to your liking, transfer to a bowl or platter. Drizzle the dressing over top and garnish with feta, pepitas and fresh mint (if using). Add another squeeze of fresh lime juice just before serving. Toss to combine.