High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch
Winter always makes me crave two things at once: Tel Aviv heat and London coziness. This dish is exactly that—delicata squash roasted at a truly unapologetic temperature until the edges go frilly and caramelized, then brushed with a sticky harissa–maple glaze that tastes like chili warmth wrapped in a soft sweater.
The inspiration started as a mezze-plate problem. In Tel Aviv, vegetables are never “a side”—they’re the moment. In London, when it’s dark at 4pm, I want something glossy, sweet, and a little spicy to put in the middle of the table and let everyone orbit around it. One rainy night I had a lonely squash, a jar of tahini, and half a lemon-lime situation in the fridge. I roasted the squash too hot (on purpose), whipped tahini with garlic and lime until it bit back, and suddenly dinner felt like a party.
What makes it special to me is the texture choreography: creamy tahini, sticky glaze, and that lentil–seed crunch that crackles like a good baguette crust.
Make it yours: swap harissa for gochujang, add pomegranate seeds, or shower it with dill and mint. And please—don’t be shy with the salt. It wakes up the sweetness.
Featured Recipe
High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch
This is my winter-veg centerpiece side dish: delicata roasted screaming-hot until the edges go lacy and caramelized, then glossed with a sticky harissa–maple glaze that tastes like Tel Aviv heat meeting London coziness. I drag it through a punchy garlic–lime tahini and finish with a crunchy lentil–seed garnish so every bite has creamy, sweet, spicy, and shatteringly crisp texture.
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Ingredients
- 2 medium Delicata squash(about 900 g / 2 lb total)
- 3 tbsp Extra-virgin olive oil
- 1 1/2 tsp Kosher salt(plus more to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 tsp Ground cumin
- 1 tsp Aleppo pepper(or 1/2 tsp crushed red pepper flakes)
- 1 1/2 tbsp Harissa paste(rose harissa is lovely here)
- 1 1/2 tbsp Maple syrup(or honey)
- 2 tbsp Fresh lime juice(divided)
- 1/2 cup Tahini(well-stirred)
- 1/3 cup Ice-cold water(plus more as needed)
- 1 clove Garlic(finely grated)
- 1/2 tsp Ground coriander
- 2 cups Baby spinach(optional, for a warm wilted base)
- 1 cup Cooked green or brown lentils(well-drained and patted dry)
- 1/3 cup Pumpkin seeds (pepitas)
- 2 tbsp Sesame seeds(white or mixed)
- 1 tsp Nigella seeds(optional but very ‘Tel Aviv’ to me)
- 1 tsp Lemon zest(for finishing)
- 1/2 cup Fresh herbs (dill, parsley, or mint)(roughly chopped)
- 1 pinch Flaky salt(to finish)
Instructions
- 1
Heat the oven to 475°F / 245°C. Put a heavy sheet pan in the oven to preheat too—this is how I get that almost-griddled contact char without frying.
10 min
Tip: If you have convection/fan, use it. High heat is the whole point here.
- 2
Prep the 2 medium Delicata squash: slice in half lengthwise, scoop seeds, then cut into 3/4-inch (2 cm) half-moons. Delicata skin is tender—don’t peel it.
8 min
Tip: Try to keep thickness consistent so everything roasts evenly.
- 3
Toss squash with 3 tbsp Extra-virgin olive oil, 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Ground cumin, and 1 tsp Aleppo pepper. Carefully pull out the hot sheet pan, spread squash in a single layer (cut-side down when possible), and roast until deeply browned and tender, flipping once.
22 min
Tip: If the pan is crowded, use two pans. Crowding steams; space caramelizes.
- 4
Make the garlic–lime tahini: in a bowl, whisk 1/2 cup Tahini with 1 tbsp Fresh lime juice, 1 clove Garlic, 1/2 tsp Ground coriander, and 1/3 cup Ice-cold water. It will seize, then go silky. Adjust with more water until it’s pourable like warm honey; season with salt to taste.
5 min
Tip: Cold water is the trick for that pale, fluffy tahini sauce.
- 5
Make the harissa–maple glaze: stir 1 1/2 tbsp Harissa paste, 1 1/2 tbsp Maple syrup, and remaining 1 tbsp Fresh lime juice in a small bowl.
2 min
Tip: Taste your harissa—some are salty and intense. If it’s very spicy, add another 1/2 tbsp maple.
- 6
Crunchy garnish time: on a separate sheet pan (or after the squash comes out), toss 1 cup Cooked green or brown lentils with a drizzle of Extra-virgin olive oil and 1 pinch Kosher salt. Roast at 475°F / 245°C until the lentils dry and crisp in spots, 10 minutes. Add 1/3 cup Pumpkin seeds (pepitas), 2 tbsp Sesame seeds, and 1 tsp Nigella seeds; roast until the seeds are toasty and popping, 4–6 minutes more.
16 min
Tip: Listen for the pepitas starting to pop—pull them then, before they turn bitter.
- 7
Glaze the squash: when the squash is browned and tender, brush or drizzle with the harissa–maple glaze and roast 2–3 minutes more to set it into a shiny lacquer.
3 min
Tip: This last blast is where the sticky edges happen—don’t walk away.
- 8
Optional warm base: toss 2 cups Baby spinach onto the hot squash pan for 30–60 seconds just to wilt from the residual heat.
1 min
Tip: This turns it into a side dish that can absolutely behave like a vegetarian main.
- 9
Assemble: swoosh tahini on a platter. Pile on the glazed squash (and spinach if using). Shower with the crispy lentil–seed crunch, 1 tsp Lemon zest, 1/2 cup Fresh herbs (dill, parsley, or mint), and 1 pinch Flaky salt.
4 min
Tip: Save a little crunch to add at the table—texture fades if it sits.
Chef's Notes
This dish is my February love letter to the produce aisle: sweet winter squash, heat, and a tahini sauce that makes everything feel like a mezze feast. If you want it more main-event, serve over warm farro or chickpeas with extra tahini and a crisp salad on the side. Substitutions I actually use: sunflower seeds instead of pepitas, chickpeas instead of lentils (they’ll get crispier), and lemon for lime if that’s what you’ve got.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.