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Harissa Maple Roasted Squash

Harissa Maple Roasted Squash

Cooking Time: 1 hour

Serves 6 as a side

What You Need:

  • 3 assorted winter squash, cut into even wedges, seeds removed
  • Olive oil
  • Sea salt
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • ½ cup maple syrup
  • 1 bunch curly kale, chopped
  • ½ cup pumpkin seeds, toasted
  • 1 lemon

How to Make it:

  1. Preheat the oven to 425. Line a baking sheet with parchment
  2. Toss the squash wedges with the olive oil, a hefty pinch of salt, a squeeze (about ½ pouch) of Harissa and the maple syrup
  3. Roast the squash, in a single layer, for about 30-40 minutes
  4. Once the squash is tender and deeply golden, toss it immediately with the kale to wilt it, sprinkle with pumpkin seeds zest the lemon over it

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