Spicy Butternut Squash with Honey Glaze

Ingredients:

• 1 butternut squash weighing 1 kg, peeled, halved lengthwise and cut into 1 cm thick semi-circular slices.
• 3 tbsp harissa
• 3 tablespoons of honey
• 2 tablespoons extra-virgin olive oil
• Half a lemon, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 2 tsp red wine vinegar
• Torn fresh mint, for serving

Preparation:

1. Preheat oven to 230°C. Place the pumpkin in a foil-lined 22x32cm baking dish and toss with harissa, honey, olive oil, lemon, garlic, cumin, and 1 teaspoon salt.
2. Bake, stirring once, until the squash is caramelized and tender, 50 to 60 minutes.
3. Sprinkle the pumpkin with vinegar and mint.