This is a very easy to make side dish for the holidays. The harissa butter adds a bit of heat that goes well with the sweetness of the butternut squash.
This recipe serves 2.
1 medium butternut squash, sliced in half
1 tablespoon of butter
1 teaspoon of harissa or more to taste
2 tablespoons of Parmesan
2 tablespoons of breadcrumbs
½ cup of pomegranate seeds
100grs of crumbled feta
Micro arugula for decoration
Handful of arugula
Preheat the oven to 200C/390F.
Place the butternut squash in a roasting tray lined with parchment paper. Add ½ cup of water and cover it with aluminum foil. Bake until very tender. Mine took about 1 hour but the time will depend on the size of your squash.
Once the butternut squash is tender, spoon out all of the flesh into a bowl but leave some attached to the edges of one half so that it holds its shape for the second bake.
Turn up the heat to 230C/440F.
Melt the butter in a pan with the harissa. Place the butternut squash flesh, harissa butter, Parmesan, breadcrumbs and salt in the food processor and pulse until smooth.
Stuff the reserved butternut half with the butternut puree. Place it on a oven tray lined with parchment paper and bake for 20 minutes.
To serve, mix the arugula with a splash of olive oil, vinegar, salt and pepper. Place the butternut squash in the middle of a large plate. Place the arugula salad all around the squash. Top it with the crumbled feta, pomegranate and micro arugula. Serve right away.