Harissa Roasted Pumpkin

Harissa Roasted Pumpkin

Harissa Roasted Pumpkin

Yield: Serves 4-6


1 each   sweet baking pumpkin, about 2 pounds
4 Tbsp.  butter, softened
1 tsp.     harissa spice mixture
1 tsp.     kosher salt


Oven Temperature: 500-550 degrees

Cut the pumpkin into 8 wedges and scoop out the seeds and fiber.  Use a fork to poke holes in the flesh so that it will absorb the harissa butter.

Mix the remaining three ingredients well and spread over the top of each wedge.  Place skin side down in a shallow roasting pan and tent with foil.

Flame Height: 3

Roast in the center of the oven for 10 minutes.  Rotate pan 180 degrees and roast for another 10 minutes.  Check for doneness as there are many varieties with different thicknesses.  Remove the foil and roast for a few more minutes to brown the pumpkin a bit.

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