Harissa, Maple & Sage Butter Roasted Butternut Squash with Persian Rice

Sweet roasted squash and rose harissa are a match made in heaven. The caramelised edges soak up a buttery glaze of maple syrup, sage and smoky harissa, while our Persian Style Rice & Lentils add plenty of texture and warming spice. Colourful, comforting and packed with flavour, this is the kind of dish you'll want to make on repeat throughout autumn and winter.

Written by Sabrina Ghayour
75 minutes Serves 2-4 Beginner
Harissa, Maple & Sage Butter Roasted Butternut Squash with Persian Rice
Ingredients
  • 1.2–1.5kg butternut squash, halved and deseeded
  • Olive oil
  • Maldon sea salt flakes
  • 50g butter
  • 10 sage leaves, finely sliced
  • 1 heaped tbsp rose harissa
  • 1 tbsp maple syrup
  • 1 pouch Merchant Gourmet Persian Style Rice

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Persian Style Rice & Lentils
Persian Style Rice & Lentils
250G
  1. Preheat the oven to 210°C / 190°C fan. Line a large baking tray with baking paper.
  2. Using a sharp knife, score the cut sides of the butternut squash in a criss-cross pattern, cutting approximately 5mm deep.
  3. Place the squash cut-side up on the tray. Drizzle generously with olive oil and season with Maldon sea salt flakes.
  4. Roast for 50–55 minutes until tender, deeply golden and lightly charred around the edges.
  5. Turn off the oven but leave the squash inside to keep warm while you prepare the flavoured butter.
  6. Place a small saucepan over a medium heat and melt the butter. Add the sage and cook for 1 minute until fragrant.
  7. Stir in the rose harissa and maple syrup, season generously with sea salt and cook for a further minute until bubbling and glossy.
  8. Heat the Merchant Gourmet Persian Style Rice & Lentils according to the pack instructions and spread onto a serving platter.
  9. Arrange the roasted squash on top of the grains and spoon over the harissa maple sage butter.

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