When heat meets sweet, very little can go wrong, flavorwise. In making this, you layer flavors: the sweetness of honeynut squash, the spice of harissa, and the toasty, creamy crunch of the protein-rich, healthy-fat nut-butter crust. Butternut squash has had a renaissance in the past few years, and honeynut is its smaller, sweeter cousin with edible skin (so you don’t have to peel it). Try swapping chile crisp—a spicy, fragrant condiment—for the harissa to make a dish with a more Asian flavor profile.
1⁄2 cup Mixed Nut Butter
1 tablespoon rose harissa
Salt
2 honeynut squash or 1 small butternut squash
Olive oil
Chopped fresh herbs (cilantro, basil, parsley, or chives)
NuT-Crusted honeynut squash
1. Preheat the oven to 375°F. Combine the nut butter and harissa, adding more or less of each depending on your preference. Season with salt to taste.
2. Cut the squash in half, and remove the seeds. Coat lightly with olive oil, and sprinkle with the nut butter mixture, coat- ing evenly. Place on a parchment paper–lined sheet pan.
3. Roast in the oven for 40 to 45 minutes or until the squash is cooked through and a paring knife inserted into the flesh comes out clean. Top with the chopped herbs, drizzle with a little olive oil, and serve.