Harissa-Maple Roasted Acorn Squash
Sweet maple syrup and smoky Moroccan Harissa come together to glaze tender roasted acorn squash wedges. The caramelized edges and vibrant seasoning make this a standout side for fall feasts or simple weeknight dinners.
Ingredients
- 1 acorn squash, halved, seeded, sliced into wedges
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Moroccan Harissa spice
- ½ tsp salt
Instructions
- Preheat and Prepare
Preheat oven to 400°F (200°C). Toss squash with oil, maple syrup, harissa, and salt.
- Roast
Spread on a baking sheet and roast for 35 minutes, flipping halfway, until browned and tender.
- Serve
Serve warm, optionally garnished with herbs or toasted pepitas.
