Description
This recipe is Whole30 compliant, packed with fiber, healthy fats, and jammed with warm flavors like harissa and cinnamon.
Ingredients
Units
Scale
- 2–3 pounds Butternut Squash, cut into 1-inch cubes
- 2 Tbsp Olive Oil
- 2–4 Tbsp Harissa Sauce, I used Mina Harissa
- 1/2 tsp Sumac Powder (optional)
- 1/2 tsp Garlic Powder
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 4–5 Pitted Dates, chopped
- 1/4 cup Toasted Almonds, or Cashews
- 1/4 cup Tahini
- Chopped Parsley, or Cilantro for garnish
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil, or a silicone baking mat.
- Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.
- Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.
- Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.
- Serve immediately, sprinkling the parsley or cilantro right before serving.