Moroccan Butternut Squash and Poblano Salad with Feta
Prep time: 
Cook time: 
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Serves: 6 servings
Moroccan butternut squash and poblano salad with corn and feta puts a savory spin on everyone's favorite winter squash. Serve this flavor fiesta as a vegetarian main, or alongside your protein of choice.
  • 1 large butternut squash, peeled and sliced into 2- to 3-inch slices
  • 1 large poblano pepper, seeded and sliced into 2- to 3-inch strips
  • 3 Tbsp. extra virgin olive oil, divided
  • ¾ tsp. kosher salt, divided
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. mild harissa paste
  • ½ tsp. lime zest, plus 1 Tbsp. fresh lime juice
  • ½ tsp. ground cumin
  • ¾ cup canned or frozen and thawed corn
  • ⅓ cup feta cheese, crumbled
  • 2 Tbsp. toasted pumpkin seeds
  • 2 Tbsp. fresh torn mint leaves
  1. Preheat oven to 425°F.
  2. Spread butternut squash and poblano pepper on a baking sheet. Toss with 1 Tbsp. of the oil, ½ tsp. of the salt, and black pepper. Bake for 40 minutes, tossing once halfway through.
  3. While vegetables roast, combine remaining 2 Tbsp. oil, ¼ tsp. salt, harissa, lime zest and juice, and cumin in a small bowl; stir with a whisk.
  4. Combine roasted squash and poblano peppers in a large bowl or serving platter with corn. Gently toss with harissa dressing. Scatter feta cheese, pumpkin seeds, and mint leaves overtop.
Recipe by Dishing Out Health at