Phew, what a few weeks! It’s been so busy that I kind of missed out on enjoying my favourite season of the year: autumn. Isn’t autumn great?! Suddenly the leaves turn golden, pumpkins appear on people’s doorsteps, farmer’s markets sell an abundance of colourful apples and it’s nice to start wearing the first wooly jumpers and big scarves. Yes, autumn’s my kinda season!
But this autumn’s been a bit strange. At the end of October, when I was in Luxembourg for the royal wedding, the sun was shining and it was 25 degrees. The previous week I was in New York, where I was trying to keep warm – and that only a couple of days after sweating generously in 30 degrees heat in Washington DC. Yes, I think I’m suffering from seasonal jetlag.
So, now that I’m finally in one place with consistent seasonal temperatures, I’m taking the time to reconnect with my kitchen and with autumn produce. One of my absolute favourite autumnal vegetables of all time are pumpkins – and butternut squash in particular. Their sweetish tender flesh is perfect for roasting or in risottos, blended in soups or grated in cakes.
Today, I’m introducing you to 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.
Oh WOW!! All my favourite flavours together on one baking sheet! Love the vibrant autumn colour too – great dish all round 🙂
Thanks Jeanne, glad you like it 🙂
Like Jeanne says … all my favorite flavors and ingredients in one dish. Perfect with a bowl of couscous! Looks sensational!
Ah I didn’t even think of serving it with couscous, I had it with some nice bread. Next time couscous it is!
Very tasty hot and nice recipe. Thanks for sharing
Just found your recipe on Pinterest …which led me here.
Can’t wait to try this recipe out!
That looks delicious! I love the fact that you incorporate butternut squash with feta cheese 🙂 great idea!
Keep on cooking!
So simple and so elegant – I just love the butternut combo with feta – gorgeous can’t wait to make!
I wonder… think you could use Acorn squash instead?
Hey Kaitlin, yes of course, acorn squash should work just as well 🙂
Looks delicious but what is Harissa paste. Is it crucial to the recipe?
it’s a fragrant Tunisian chili paste. You could just use pinch of dried chilies or smoked paprika instead – it won’t taste the same but still be super yum!
oh man I just made this tonight!! SO yummy!! Will make it again for sure! I added red and golden beets to mine, and baked some kale on a separate baking sheet that I served with it. Thanks for the great recipe!
Ah so glad you liked it Becca! And great call to add beets!
The smell of this cooking is just the best ever! And the taste lives up to the smell! Cooking this for the family tonight to share the love!