Harissa roasted butternut squash with polenta is a delicious vegetarian dish, loaded with Moroccan flavors. Healthy, naturally gluten-free and comforting, it has a subtle little spicy kick with refreshing notes of mint and pomegranate seeds.
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I can’t get enough of this harissa roasted butternut squash with polenta. Original yet simple to make, nourishing, healthy, and loaded with plant-based protein, this is hands down one of the best vegetarian recipes I’ve ever had!
The harissa roasted butternut squash has this little spicy kick that contrasts with the creamy polenta. Add the warm tomato chickpea sauce for a touch of protein, and do not forget the incredible toppings for extra flavors i.e. the fresh mint leaves and pomegranate seeds (the highlight of the dish if you ask me).
Harissa Roasted Butternut Squash Ingredients
- 1 medium butternut squash. Other squash varieties could do too, like jap/kent pumpkin but also kabocha, acorn or delicata squash.
- Chickpeas. For a quick version, I used a can of chickpeas, rinsed and drained. But if you have time ahead of you, consider cooking your own chickpeas too.
- Crushed tomatoes, canned. When tomatoes are in season, you can consider using fresh diced tomatoes with the pulp too.
- Harissa paste. Originated from North Africa, harissa is a hot chili paste that adds a spicy kick to your dishes. I recommend using a harissa paste (NOT harissa sauce) or alternatively a dried harissa spice mix to activate with just a little bit of olive oil in order to create the “paste”.
- Polenta. This is nothing more than coarsely ground cornmeal.
- Milk + water. You need this mix for the polenta.
- Parmesan cheese, grated. Any other similar cheese would do too.
- Seasonings and adds on. You will also need some garlic, extra virgin olive oil, as well as some pomegranate seeds, pepitas (also called pumpkin seeds) and fresh mint leaves, to bring the dish some very refreshing Moroccan flavors.
A 3-step recipe
Don’t let you fool by the recipe, it may seem a little advanced but it’s actually not that difficult to make. Try it once, and I’m pretty sure you’ll make it again! This harissa roasted butternut squash recipe comes in 3 main steps:
- First, roast the butternut squash with the harissa. Be generous in coating the squash with the harissa to bring some spicy flavors while roasting.
- Meanwhile, prepare the polenta, following the instructions closely. It’s important to stay close to your stovetop while making the polenta, in order to stir regularly and avoid lumps to form.
- Prepare the tomato chickpea sauce and assemble the recipe! Do not forget pomegranate seeds and mint, they make the recipe extra delicious!
A few tweaks around the recipe
You may want to make the recipe but not have all the ingredients at hand, or simply want to make the dish slightly different from time to time. Here are a few simple recipe variation suggestions:
- Replace the parmesan polenta with a creamy goat cheese polenta, following this recipe.
- Instead of polenta, use quinoa or why not couscous (semolina)!
- You don’t have harissa or don’t like when your food is too spicy? Simply replace with paprika instead, coating the squash wedges generously, and adding some more to the sauce if desired.
- Replace chickpeas with Puys lentils (green lentils) or Beluga (brown lentils).
More delicious recipes using harissa:
It’s no secret I love harissa, and I tend to use it whenever I want to add a gentle spicy kick to my dishes. Here are a few recipes using harissa that count among my favorite ones:
- Shaskhuka with Feta Cheese
- Cauliflower Steaks with harissa Tahini Sauce
- Spicy Sweet Potato Hash Browns (Rösti)
- Spicy Tomato Risotto with Burrata Cheese
- Harissa Cauliflower Walnut Dip
Consider making these other polenta recipes:
- Mushroom Ragu with Parmesan Polenta
- Balsamic Brussels Sprouts with Goat Cheese Polenta
- Roasted Cherry Tomato and Goat Cheese Polenta
Harissa Roasted Butternut Squash with Polenta
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
Harissa roasted butternut squash with polenta is a delicious vegetarian dish, loaded with Moroccan flavors. Healthy, naturally gluten-free and comforting, it has a subtle little spicy kick with refreshing notes of mint and pomegranate seeds.
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Ingredients
For the harissa roasted butternut squash:
- 1 medium butternut squash*, peeled, cored and cut into thick wedges
- 4 Tablespoons olive oil
- 2 garlic cloves, minced
- 3 Tablespoons Harissa paste**
- Salt and freshly ground pepper
- 1 14-ounces can (400 ml) chickpeas, rinsed and drained
- 1 cup (240g) crushed tomatoes
- 2 teaspoons honey
- 1 handful mint leaves
- 1–2 Tablespoons pumpkin seeds
- 2–3 Tablespoons pomegranate seeds
For the polenta:
- 3 cups (70 cl) water
- 1 cup (25 cl) milk
- 1 cup (150g) polenta (or stone-ground or coarse cornmeal)
- A pinch of salt
- 2 Tablespoons (30g) butter
- ½ cup (50g) grated parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash wedges with 3 Tablespoons olive oil, garlic, 3 Tablespoons harissa paste, and season with salt and pepper. Transfer onto the prepared baking sheet and roast for about 30 minutes, or until the butternut is golden and soft. Set the oven to broil, and roast for a few additional minutes, until the squash is slightly browning on the sides. Monitor closely to prevent from burning!
- Meanwhile, prepare the polenta. Bring water and milk to a boil in a large pot. Gradually pour the polenta, while whisking constantly. Reduce the heat to low and continue whisking for an additional minute. Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness. Turn off the heat and stir in the salt, butter and parmesan cheese into the polenta until the butter is melted.
- In a small saucepan placed over low heat, combine the chickpeas, tomatoes, honey, 1 Tablespoon harissa, 1 Tablespoon olive oil, salt and pepper, and cook for about 5 minutes. Turn off the heat.
- To serve, spoon the polenta onto plates. Top with wedges of butternut squash and spoon over the warm tomato chickpeas. Sprinkle pomegranate seeds, pumpkin seeds, and add a few mint leaves around the plates. Add salt and pepper if desired and serve warm.
Notes
* You can use butternut squash or any other pumpkin and winter squash of choice.
** I recommend using harissa paste (not sauce). Alternatively, you can make your own harissa paste by mixing a few teaspoons of harissa spice mix with olive oil until you get a “paste”.
Did you make this recipe?
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