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Harissa-Roasted Acorn Squash

Harissa-Roasted Acorn Squash with Kale Salad and Marinated Feta

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On the menu Jan 7 — Jan 13

Smoky and aromatic, North African harissa paste is one of our favorite condiments to infuse plenty of flavor into proteins and vegetables. Here, we’re using it to season acorn squash, which gets roasted to tender perfection along with za’atar-spiced chickpeas. Marinated feta and lemon-tahini kale salad take this sensational meal to the next level. 

  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 770
  • Protein 23g
  • Total Carb 82g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • acorn squash
    • 1
    • acorn squash
  • dinosaur kale
    • 8 ounces
    • dinosaur kale
  • lemon
    • 1
    • lemon
  • 15-ounce can chickpeas
    • 1
    • 15-ounce can chickpeas
  • oregano
    • 1/8 ounce
    • oregano
  • parsley
    • 1/8 ounce
    • parsley
  • harissa
    • 4 teaspoons
    • harissa
  • za'atar spice blend
    • 2 teaspoons
    • za'atar spice blend
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • tahini
    • 2 tablespoons
    • tahini
  • honey
    • 1 packet
    • honey
  • dried cranberries
    • 2 tablespoons
    • dried cranberries

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets