This fall squash side dish is full of flavor and is a perfect addition to your upcoming holiday meals.
1 2-pound butternut squash, peeled
4 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 ounces goat cheese (about 1/4 cup)
4 teaspoons harissa
Crushed red pepper (optional)
Position rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.
Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.
Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.
Thank you to EatingWell for this great recipe.