Harissa Butternut Squash Traybake
Butternut, peppers and red onion chunks all tossed in harissa paste and baked for an easy vegan side recipe. This would be lovely as part of a batch cooking/meal prep day. Serve the roasted veggies with the protein of your choice and check our leftover tips for the most delicious soup.
Substitutes:
- No butternut squash? Use any other root vegetables such as parsnips, carrots, swede, sweet potato or turnip.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
1 Butternut squash
2 Peppers
1 Red onion
2 tbsp Harissa paste (or to taste )
3 tbsp Olive oil
1 tsp Sea salt
2 tbsp Parsley leaves (chopped )
Recipe:
- Preheat the oven to 190C/170c fan/5 gas mark.
- Peel and chop the butternut into small chunks. Deseed and cut the peppers into large pieces. Peel and cut the red onion into wedges.
- In a large mixing bowl, mix together the harissa paste, olive oil and sea salt.
- Add the vegetables to the harissa oil and toss to coat.
- Arrange the vegetables on a single layer on a large baking tray and roast in the oven for 30 minutes, or until the vegetables are tender and crisp at the edges.
- Top with freshly chopped parsley and serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
Leftovers
Add the leftover to a blender along with stock. Blend until smooth, pour into a pan to reheat and serve with toasted bread.
