Harissa Roasted Butternut Squash

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

Peel the butternut squash and cut into 1 inch cubes. Drain the chickpeas and pat dry. Add just 2 cups cubed butternut squash and chickpeas to a baking sheet and add just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt, and toss. Roast until squash is tender and chickpeas are crispy, 20 to 26 minutes.

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

Heat the butter in a large nonstick skillet over medium-low heat. Once melted, add cubed 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; buttered carrot, dates, and almonds; and just half the lemon juice. Gently toss the crunchy quinoa pilaf to combine. Taste, and season with salt as necessary.

Divide the crunchy quinoa pilaf between large shallow bowls and top with harissa roasted butternut squash and chickpeas. Pour remaining lemon juice on top and serve with remaining harissa. Bon appétit!