- 3 garlic cloves, 2 thickly sliced
- Kosher salt
- 1 tablespoon tomato paste
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seeds, ground in a spice grinder
- 1/2 cup extra-virgin olive
- 1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks
- 2 tablespoons water
- Freshly ground black pepper
How to make this recipe
Preheat the oven to 375°. On a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 tablespoons of the olive oil and season the <em>harissa</em> with salt.
In a bowl, toss the butternut squash and sliced garlic with 2 tablespoons of the <em>harissa</em>, the remaining 2 tablespoons of olive oil and the water and season with salt and pepper. Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.
The roasted squash can be refrigerated overnight. Rewarm in a 350° oven before serving.