Harissa, Maple and Sage Butter Roasted Butternut Squash with Persian Rice

Name: Harissa, Maple and Sage Butter Roasted Butternut Squash with Persian Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: 250g Merchant Gourmet Persian Style Grains; 2 tbsp Olive Oil; 50g Butter; 10 Sage Leaves, rolled up tightly and thinly sliced into ribbons; 1 heaped tbsp Rose Harissa; 1 tbsp Maple Syrup; Maldon Sea Salt Flakes to taste; 0.5 Butternut Squash, halved and deseeded; 4 tbsp Pomegranate Seeds

by Merchant Gourmet

Vegetarian

10m prep time

70m total time

Easy level

9 ingredients

Harissa, Maple and Sage Butter Roasted Butternut Squash with Persian Rice recipe by Merchant Gourmet

Sweet, smoky, and aromatic, this colourful dish brings together bold Middle Eastern flavours and comforting autumn warmth. The squash is roasted in a golden glaze of maple syrup, spicy harissa, and sage butter, then paired with fragrant Persian-Style Rice & Lentils for the perfect balance of heat, sweetness, and nuttiness. Ideal as a vegetarian main or dinner party side, this dish is vibrant, wholesome, and sure to impress with every bite. Recipe by Sabrina Ghayour.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the oven to 210°C.

Step 2

Line a large baking tray with baking paper. Using a sharp knife, score the cut sides of the butternut halves with a criss-cross pattern of 2.5cm squares just under 5mm deep. Place cut-sides up on the lined tray and rub olive oil on to the cut sides. Season generously with salt and roast for 50-55 minutes until nicely browned and charred around edges.

Step 3

Turn the oven off but keep the butternut in the oven while you prepare the flavoured butter. Place a pan over a medium heat, add the butter and once melted add the sage ribbons.

Step 4

Add the rose harissa and maple syrup, season with a generous amount of salt and mix well. Cook for 1 minute until foaming and sizzling. Heat the Persian Style Grains following the pack instructions then spread onto a large plate.

Step 5

Remove the butternut from the oven and layer on top of the grains. Drizzle the flavoured butter evenly all over the butternut halves and serve.

Ingredients
Based on 2 servings

250g Merchant Gourmet Persian Style Grains 1 x Merchant Gourmet 250g Persian Style Rice & Lentils
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
50g Butter 1 x Sainsbury's British Butter, Unsalted 250g
10 Sage Leaves, rolled up tightly and thinly sliced into ribbons 1 x Sainsbury's Fresh Packed Sage 20g
1 heaped tbsp Rose Harissa 1 x Belazu Rose Harissa 170g
1 tbsp Maple Syrup 1 x Maple Crest Maple Syrup 250g
Maldon Sea Salt Flakes to taste 1 x Maldon Sea Salt Flakes 250g
0.5 Butternut Squash, halved and deseeded 1 x Sainsbury's Butternut Squash Loose
4 tbsp Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g