Roasted winter squash and red onions roasted on a baking pan

Harissa Roasted Winter Squash

Easy winter recipe

Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword roasted butternut squash, roasted winter squash, winter squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 314 kcal
Author Daytime Vegan



  • 1 butternut squash, about 4 cups, peeled & chopped into 1 inch pieces
  • 1 red onion, cut into chunks
  • 2 ½ tablespoons olive oil
  • 1 tablespoon harissa seasoning or harissa paste
  • 1 tablespoon curry powder
  • Salt to taste

Mint Sauce:

  • ¼ cup olive oil
  • Juice of 2 lemons
  • 1 garlic clove
  • 1 teaspoon sweetener of your choice
  • 1 teaspoon Dijon mustard or yellow mustard
  • 18 mint sprigs
  • ½ teaspoon harissa seasoning or paste


  1. Preheat the oven to 375F.
  2. Place all of the ingredients for the squash on a baking pan and mix. Bake for 30 - 35 minutes, or until the squash is fork tender, but not mushy.
  3. While the squash is cooking, mix the first 5 ingredients for the Mint Sauce in a blender and blend well. Add the mint and harissa and pulse until little green specs of mint are seen throughout the sauce.
  4. When the squash is fresh from the oven and still hot put the sauce over it. You can use as mush sauce as you’d like. I didn’t use all of it and had a couple of tablespoons left over, which I used as a vinaigrette for a salad.
  5. Serve.

Recipe Video

Recipe Notes

If you cannot find harissa seasoning then try it with just the curry powder and lemon pepper.

Nutrition Facts
Harissa Roasted Winter Squash
Amount Per Serving (1 cup)
Calories 314 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 84mg4%
Potassium 763mg22%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 8g9%
Protein 3g6%
Vitamin A 20163IU403%
Vitamin C 44mg53%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.