Step 1Preheat oven to 190°C (170°C fan) mark 5. Trim and halve the squash lengthways (no need to peel). Deseed then slice each 1/2 into 3 long wedges. Put into a roasting tin. In a small bowl mix the harissa paste, 2tbsp oil and some seasoning. Spoon over the squash and toss to coat.
Step 2Roast for 45min, or until tender, covering with foil after 35min if the wedges are getting too dark.
Step 3Meanwhile, in a small bowl mix the remaining 2tbsp oil, the parsley, lemon juice, capers and plenty of seasoning. Set aside at room temperature.
Step 4Toss the parsley dressing through the roasted squash and arrange on a serving platter. Sprinkle over the almonds and serve.
GET AHEAD:
Prepare to end of step 1 up to a day ahead. Cover and chill. Make parsley dressing up to 4hr ahead; cover and chill. Complete recipe to serve, allowing the dressing to come to room temperature while the squash roasts.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
