Harissa Butternut Squash Traybake

Butternut, peppers and red onion chunks all tossed in harissa paste and baked for an easy vegan side recipe. This would be lovely as part of a batch cooking/meal prep day. Serve the roasted veggies with the protein of your choice and check our leftover tips for the most delicious soup. 


  • No butternut squash? Use any other root vegetables such as parsnips, carrots, swede, sweet potato or turnip. 

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


1 Butternut squash

2 Peppers

1 Red onion

2 tbsp Harissa paste (or to taste )

3 tbsp Olive oil

1 tsp Sea salt 

2 tbsp Parsley leaves (chopped )


  1. Preheat the oven to 190C/170c fan/5 gas mark. 
  2. Peel and chop the butternut into small chunks. Deseed and cut the peppers into large pieces. Peel and cut the red onion into wedges.
  3. In a large mixing bowl, mix together the harissa paste, olive oil and sea salt. 
  4. Add the vegetables to the harissa oil and toss to coat. 
  5. Arrange the vegetables on a single layer on a large baking tray and roast in the oven for 30 minutes, or until the vegetables are tender and crisp at the edges.
  6. Top with freshly chopped parsley and serve. 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months. 


Add the leftover to a blender along with stock. Blend until smooth, pour into a pan to reheat and serve with toasted bread.