Roasted Local Honeynut Squash Recipe
sweet harissa mayo, toasted pumpkin seeds
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the squash
Preheat your oven to 400°F (200°C). Cut the honeynut squash in half lengthwise and scoop out the seeds.
- 2
Season the squash
Drizzle the squash halves with olive oil, and season with salt and pepper. Place them cut side down on a baking sheet.
- 3
Roast the squash
Roast the squash in the preheated oven for about 25-30 minutes, or until fork-tender.
- 4
Toast the pumpkin seeds
While the squash is roasting, toast the pumpkin seeds in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are golden and fragrant.
- 5
Make the harissa mayo
In a small bowl, mix together the harissa paste, mayonnaise, and lemon juice until well combined.
- 6
Serve
Once the squash is done, remove it from the oven. Serve warm topped with the harissa mayo and toasted pumpkin seeds.
