Harissa Roasted Acorn Squash with Date Syrup
Some days just feel like too much. Your mind running in five directions at once, and by the time you catch a breath, you’re not quite sure where the day went. On days like that, I go on autopilot until I make it into the kitchen. That’s where I land. Cooking has this way of turning the noise down for a little while, it’s become my own private therapy over the years.
Lately, with the air turning cooler, that quiet often comes in the form of squash. There’s nothing like the smell of it roasting in the oven, especially with a little harissa and silan to keep things interesting.
I love squash, all kinds, there’s something so comforting and starchy about it. This harissa roasted acorn squash is one of my favorites: the squash is naturally a little sweet, and pairing it with sweet silan and spicy harissa gives it a real kick, turning it into a side you genuinely can’t stop eating.
Why You’ll Love This Recipe:
- Sweet and spicy in every bite, thanks to silan and harissa
- Just one pan and 35 minutes from start to finish
- Naturally vegan and gluten-free
- A gorgeous, seasonal side dish for fall gatherings
Key Ingredients & Substitutions:
- Acorn squash – a small, ridged winter squash with naturally sweet, tender flesh. No need to peel it, just give it a good scrub since you’ll be eating the skin too, it softens completely in the oven.
- Silan (date syrup) – a thick, dark syrup made from dates, common in Middle Eastern cooking. It adds a deep, caramel-like sweetness. If you can’t find it, maple syrup or honey work as substitutes, though the flavor will be a bit different.
- Harissa – a spicy North African chili paste. Start with less if you’re not used to heat, you can always add more.
Pro Tips for Success:
- No need to peel the squash, the skin becomes soft and totally edible once roasted.
- Scoop the seeds out with a spoon before coating the slices.
- Make sure every slice is evenly coated in the harissa-silan mixture so the sweetness and heat come through in every bite.
FAQ
- Do I need to peel the squash first? No, acorn squash skin becomes soft and easy to eat once roasted, no peeling needed.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Can I make this less spicy? Yes, just reduce the harissa to your taste, or leave it out entirely for a purely sweet version.
Looking for more tasty recipes?
- Purple Cabbage Noodles with Tahini Sauce
- Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
- Quinoa Salad with Sweet Potatoes and Carrots
- Wild Rice with Red Cabbage
Harissa Roasted Acorn Squash with Date Syrup
Ingredients:
- 4 units acorn squash
- 2 tbsp date syrup (silan)
- 1 tbsp harissa
- 1 tbsp olive oil
- 6-8 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions:
- Preheat the oven to 350°F (180°C).
- Wash the squash well, since you won't be peeling it. Slice it crosswise into rounds about ½ inch (1cm) thick. Use a spoon to scoop the seeds out of the center of each slice. You can cut each ring in half if you prefer smaller pieces.
- In a bowl, mix the date syrup, harissa, olive oil, salt, and pepper. Pour the mixture over the squash slices and toss until evenly coated.
- Arrange the squash in a single layer on a baking sheet lined with parchment paper. Scatter the thyme sprigs over the top and bake for 20-25 minutes, until the squash is browned and tender.
