Harissa Hasselback Delicata Squash

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1. 2 delicata squash, halved, seeds removed

2. 8 sprigs of oregano 

3. 4 cloves of garlic, thinly sliced

4. 2 tablespoons extra-virgin olive oil 

5. 2 tablespoons harissa paste 

6. 1 tablespoon honey 

7. Salt and pepper, to taste 

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. Place the squash, cut side down, on the cutting board. Place one chopstick on either side of one half of the squash. Working with one half at a time, cut even slices all the way down to the chopstick across the whole squash. The thickness of the slices can be left up to personal preference, but about ⅛ inch thick per slice is the classic width. Repeat with all four of the halves and carefully place on a parchment-lined baking sheet. Nestle the oregano and garlic within the slices. Set aside. 

3. In a small pot, place the oil, honey, and harissa. Bring to a boil, then remove from heat. Check for salt and pepper, season to taste.

4.  Brush the glaze over the top of the delicata. Place in the oven and bake for 15 minutes. Take out of the oven to brush another layer of glaze, bake for another 15 minutes. Repeat this step one more time for a total of 3 glazes and 45 minutes of bake time.

5. Serve warm as a great side dish!