Harissa Roasted Butternut Squash
with Buttered Dates & Crunchy Quinoa Pilaf
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- ¾ cup quinoa
- 13.5 oz chickpeas, drained and patted dry
- 1 butternut squash, peeled and cut into 1-inch cubes
- 3 tbsp harissa paste (divided)
- 1 carrot, peeled and diced
- 1 oz dates, finely chopped
- 3 tbsp sliced almonds
- 2 tbsp vegan butter
- 1 cucumber, diced
- ½ oz fresh parsley, tender leaves and stems roughly chopped
- 1 lemon, halved and juiced (divided)
- 2 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
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.
Place chickpeas, just 2 cups squash, just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt on 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.
Heat butter in a large nonstick skillet over medium-low heat. Once melted, add carrots, dates, and almonds and cook until carrots are tender and almonds are toasted, 3 to 4 minutes.
Fluff the quinoa with a fork. Add carrot and date mixture, cucumber, parsley, 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! TIP: Use less harissa paste if you prefer less spice.