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High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch

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.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 41 minutes
4
medium
side dishdinner
delicata squashtahini saucehigh-heat roastingharissa+1

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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. 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. 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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch take to make?

High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch takes about 1 hour 1 minute total. That includes 20 minutes of prep and 41 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch?

The main ingredients are: Delicata squash, Extra-virgin olive oil, Kosher salt, Black pepper, Ground cumin, Aleppo pepper, Harissa paste, Maple syrup, Fresh lime juice, Tahini, Ice-cold water, Garlic, Ground coriander, Baby spinach, Cooked green or brown lentils, Pumpkin seeds (pepitas), Sesame seeds, Nigella seeds, Lemon zest, Fresh herbs (dill, parsley, or mint), Flaky salt.

What type of meal is High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch?

High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch is categorized as: side dish, dinner.