Cooking Time: 30 minutes

Serves 6

What you Need:

• A variety of about 6 winter squash (we like Delicata, Acorn, and Honeynut), cut into even pieces, about 2” each
• Olive oil
• Salt
• 1 pouch of Haven’s Kitchen Zippy Chilli Harissa
• 2 Tbsp maple syrup
• 4 cups baby spinach
• Small block of gruyere cheese

How to Make It:

1. Heat your oven to 400ºF
2. In a large bowl, toss the squash slices with a glug of oil and a few pinches of salt. Spread onto a baking sheet lined with parchment paper
3. Roast for about 25 minutes until the squash is fork-tender
4. Make the dressing by whisking together the maple syrup and a quarter pouch of the Harissa along with a drizzle of olive oil
5. On a large platter, lay out the spinach leaves and dress it with the vinaigrette
6. Rest the roasted squash on the spinach, drizzle more of the vinaigrette and shave the cheese to garnish