Butternut squash is roasted and topped with spicy harissa and creamy goat cheese before sizzling under the broiler.
Serve this flavorful dish as an appetizer or as a side paired with roasted chicken or lamb chops.
Choose a squash with a long neck if possible.
Jason Donnelly
Preheat oven to 425F.
Cut squash neck crosswise into 3/4-inch rounds.
Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.
Combine the squash, oil, salt and pepper in a large bowl.
Evenly space the squash on a large rimmed baking sheet.
Roast until just tender, 17 to 20 minutes.
Remove from the oven.
Set broiler to high.
Smash each squash piece with the bottom of a mason jar or sturdy glass.
Top each piece with goat cheese and harissa.
Broil until sizzling and browned in spots, about 3 minutes.
Sprinkle with crushed red pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
