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Maple-Harissa Hasselback Butternut Squash

The word that comes to mind for this dish? Glorious. We like the maple syrup/Harissa combination. A lot. All the warmth and spice of the chilis and cumin blended with the sweet, slightly nutty vibes of maple syrup is a dreamy match. Then you caramelize it with tender, roasted Butternut squash, and you get a side dish that makes any winter table look like a celebration.

Chef's Tip: The chop sticks or skewers are a genius hack that take any stress out of making the Hassleback by preventing your knife from cutting all the way through the squash. You may find it easier to cut the squash in half before you peel it!

Ingredients

Steps

Step 1

Preheat your oven to 425°F

Step 2

Lay your squash cut side down on a cutting board, then place a chopstick or skewer on either side of the squash. This will prevent you from cutting all the way through the squash and create the “Hasselback”

Step 3

Slice the squash, horizontally, leaving about ¼ inch between slices, without cutting all the way through

Step 4

In a small bowl, whisk together a glug of olive oil, about ¼ pouch of Harissa, and a teaspoon of maple syrup

Step 5

Lay the squash on a baking sheet lined with parchment, then drizzle with the sauce – using the back of a spoon or pastry brush to get the oil and syrup into the cracks

Step 6

Season with salt, and roast for 45 minutes until squash is tender and caramelized. Garnish with a drizzle of olive oil, thyme, and flaky salt

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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Paleo Verified

Nutrition (per serving)

  • Calories = 90

  • Total fat = 2.5g

  • Total carbohydrates = 17g

  • Fiber = 5g

  • Protein = 1g

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