• Vegetarian

Ingredients

1. 3 garlic cloves, 2 thickly sliced
2. Kosher salt
3. 1 tablespoon tomato paste
4. 1 teaspoon freshly squeezed lemon juice
5. 1 tablespoon ancho chile powder
6. 1 tablespoon smoked paprika
7. 1/4 teaspoon cayenne pepper
8. 1/4 teaspoon ground cumin
9. 1/4 teaspoon caraway seeds, ground in a spice grinder
10. 1/2 cup extra-virgin olive
11. 1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks
12. 2 tablespoons water
13. Freshly ground black pepper

Directions

1. 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 harissa with salt.
2. In a bowl, toss the butternut squash and sliced garlic with 2 tablespoons of the harissa, 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.

Make Ahead

The roasted squash can be refrigerated overnight. Rewarm in a 350° oven before serving.