Past Recipes
Harissa-Roasted Acorn Squash

Harissa-Roasted Acorn Squash with Kale Salad and Marinated Feta

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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve squash lengthwise. Using a large spoon, scoop out and discard seeds. Cut crosswise into ¼-inch half-moons. Tear kale leaves into bite-size pieces, discarding stems. Halve lemon. Drain and rinse chickpeas, pat very dry with paper towel, and place on a baking sheet. Roughly chop oregano and parsley leaves, discarding stems.

  2. Season squash

    Season squash

    In a large bowl, whisk together harissa, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add squash to bowl and toss to fully coat, then transfer to a baking sheet, arrange in a single layer, and set aside. Reserve bowl for Step 4.

  3. Roast squash and chickpeas

    Roast squash and chickpeas

    On a separate baking sheet, toss chickpeas with za’atar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. Roast chickpeas and squash, flipping squash halfway through, until chickpeas are golden and crisp and squash is tender, 20-25 minutes total.

  4. Marinate feta

    Marinate feta

    While chickpeas and squash roast, in bowl from squash (it's okay if some harissa from the squash remains in the bowl), stir together oregano, parsley, and 1 tablespoon olive oil to combine. Add feta to bowl and toss gently to coat. Set aside to marinate at room temperature until ready to serve.

  5. Make kale salad

    Make kale salad

    In a large bowl, whisk together tahini, half of honey, juice of 1 lemon, 2 tablespoons water, 2 tablespoons olive oil, ½ teaspoon salt, and pepper until fully combined (use remaining honey to sweeten a cup of tea). Add another 1-2 tablespoons water as needed until dressing is smooth. Add kale to bowl and, using your hands, massage until leaves are fully coated and beginning to soften, 1-2 minutes. Add cranberries

  6. Plate kale salad and squash

    Plate kale salad and squash

    Use any remaining downtime while the squash and chickpeas roast for a well-deserved drink. Divide kale salad between serving plates. Top with harissa-roasted acorn squash, marinated feta, and crispy za'atar chickpeas. Dig in!

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