4 servings • 60 minutes

Ingredients

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• 3 cups (600 grams) Butternut Squash (peeled and sliced lengthwise, seeds removed)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Black Pepper (to taste)
• 2 tbsp Harissa paste
• 1/4 cup Pumpkin Seeds (toasted)
• 1/4 cup Feta Cheese (crumbled)
• 12 Mint Leaves (torn)

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Directions

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1. Preheat the oven to 220°C and line a baking sheet with parchment paper.
2. Rub half the oil over the squash and season with salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes until soft.
3. Remove the squash and allow to cool somewhat. Place two chopsticks (or wooden spoons) on either side of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.
4. In a small bowl, stir together the harissa paste and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes.
5. Remove the squash, brush with the remaining harissa mixture and bake for another 16 to 20 minutes, until cooked through.
6. Place the squash on a large platter and garnish with pumpkin seeds, feta cheese, and mint. Enjoy!

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Notes

Leftovers: Store in an airtight container in the fridge for up to three days.

Dairy-free:  Omit the feta cheese, or use a vegan feta cheese.