Roast Butternut Squash with Feta and Harissa Creme Fraîche

October  4, 2016
0 Ratings
Photo by Anne's Kitchen
  • Serves 2
Author Notes

This is one of my favourite autumn butternut squash dishes. It’s so incredibly simple to put together. Just chuck all the ingredients on a baking tray, drizzle some olive oil over it and then bake for about 25 minutes et voilà, a super lovely warming autumn dinner. —Anne's Kitchen

What You'll Need
  • 1/2 butternut squash
  • 8 garlic cloves
  • 1 teaspoon dried chilli flakes
  • 1/2 teaspoon cinnamon
  • 200 grams feta cheese
  • 3 rosemary sprigs
  • 2 tablespoons olive oil
  • 100 grams crème fraiche
  • 2 tablespoons harissa
  1. Preheat the oven to 200° Celsius.
  2. Peel the butternut squash, scoop out the pips and cut into slices. Arrange in a roasting tin.
  3. Leave the skin on the garlic cloves, and crush each clove lightly so that the juices will ooze out during the baking. Scatter over the butternut squash.
  4. Sprinkle the chili flakes and cinnamon over the squash, season generously with salt, then pour a few glugs of olive oil over the squash.
  5. Crumble the feta and sprinkle over the squash, then put the rosemary sprigs on top.
  6. Bake in the oven for 25 minutes or until the squash is soft.
  7. Mix the crème fraîche and the harissa paste and serve with the squash.

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1 Review

Anna F. November 19, 2017
Made this for dinner last night with a simple roast chicken. Very good! I used whole milk yogurt instead of creme fraiche and sprinkled the herbs instead of whole sprig. Simple and cozy for fall nights.