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Harissa-roasted butternut squash recipe

Harissa-roasted butternut squash recipe

27 ratings

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 188 calories / serving
  • Healthy


  • 1 large butternut squash, peeled and cut into crescents 3cm (1¼in) thick
  • 2 red peppers, deseeded and cut into 3cm (1¼) pieces
  • 3 medium red onions, quartered
  • 3tbsp harissa paste
  • 200ml (7fl oz) Greek yogurt
  • 3tbsp chopped mint
  • couscous, to serve
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 14%
  • Sugars

    19g 21%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 28.7g Protein 7.3g Fibre 5.2g


  1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a large bowl, toss the butternut squash, peppers and red onions with the harissa until completely coated.
  2. Arrange the vegetables in a single layer on 2-3 baking trays or in a large roasting tin and season well. Roast in the oven for 30 minutes, until the vegetables are golden and crisp at the edges.
  3. Meanwhile, combine the Greek yogurt with the mint and a little seasoning. To serve, dollop a few spoonfuls of yogurt over the roasted vegetables. Serve with couscous and the remaining minty yogurt on the side.
See more Butternut squash recipes

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