Harissa Roasted Butternut Squash

Preheat the oven to 425°F. Add quinoa, 1¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Drain chickpeas and pat dry. Peel the butternut squash and cut into 1 inch cubes. Add chickpeas, just 2 cups cubed squash, just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt to a baking sheet, and toss. Roast until squash is tender and chickpeas are crispy, 20 to 26 minutes. TIP: Keep the remaining butternut squash for your own use. Use less harissa paste if you prefer less spice.

Dice the cucumber. Chop parsley leaves. Peel the carrot and dice into small cubes. Finely chop the dates, removing any pits. Halve and juice the lemon.

Heat butter in a large nonstick skillet over medium-low heat. Once melted, add diced carrot, chopped dates, and almonds, and cook until carrot is tender and almonds are toasted, 3 to 4 minutes.

Fluff the cooked quinoa with a fork. Add diced cucumber, chopped parsley, sautéed carrot and date mixture, and just half the lemon juice, and gently toss the crunchy quinoa pilaf. Taste, and add salt as necessary.

Divide the crunchy quinoa pilaf between bowls and top with chickpeas and harissa roasted butternut squash. Drizzle with remaining lemon juice and serve with remaining harissa paste. Bon appétit!