From a rub on grilled meat, to a spicy addition to your best pasta sauce, Shakshuka, or the way I used it here on roasted vegetables, this bold spice mixture of crushed hot red chilies, caraway, cumin, coriander, garlic, salt and spearmint leaves is an addictive way to lend depth to your favourite savoury dishes, and is just the sort of pantry addition itching to be experimented with.
Courtesy of Bonnie Mo.
Preheat oven to 425°F. Whisk harissa spice blend, oil and maple syrup in a small bowl.
Cut the squash in half from top to bottom and scrape out the seeds with a spoon. Cut each half into 4 equal wedges.
In a large bowl, toss squash wedges with harissa mixture to coat. Roast for 10 minutes, toss once and continue to roast until squash is tender, 20-25 minutes.