Harissa Spiced Fall Veggie Pitas Recipe

Butternut squash: A sweet, nutty winter squash that becomes tender and caramelized when roasted.

Brussels sprouts: Small, leafy green vegetables that develop a deliciously crispy exterior when roasted.

Red onion: Adds a mild, sweet flavor that complements the other vegetables.

Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.

Harissa paste: A spicy, smoky chili paste that infuses the vegetables with a bold flavor.

Pita breads: Soft, round flatbreads that serve as the base for the veggie filling.

Hummus: A creamy spread made from chickpeas, adding a smooth texture and savory taste.

Arugula: A peppery green that adds a fresh, slightly bitter contrast to the roasted vegetables.

When roasting butternut squash, brussels sprouts, and red onion, make sure to spread them out evenly on the baking sheet to ensure they caramelize properly. Overcrowding the pan can cause the vegetables to steam rather than roast, resulting in a less desirable texture.

• butternut squash - Substitute with sweet potatoes: Both have a similar sweetness and texture when roasted.

• brussels sprouts - Substitute with broccoli florets: Broccoli provides a similar crunch and can be roasted to achieve a comparable flavor.

• red onion - Substitute with yellow onion: Yellow onions have a similar texture and can provide a slightly sweeter flavor when cooked.

• olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a good alternative for roasting.

• harissa paste - Substitute with sriracha: Sriracha can provide a similar level of heat and a bit of sweetness, though the flavor profile will be slightly different.

• pita breads - Substitute with naan bread: Naan bread has a similar texture and can be used as a wrap or base for the veggies.

• hummus - Substitute with baba ganoush: Baba ganoush offers a similar creamy texture and can provide a smoky flavor that complements the veggies.

• arugula - Substitute with spinach: Spinach provides a similar leafy green texture and can be used fresh or slightly wilted.

• Allow the roasted vegetables to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.
• Store the roasted vegetables in an airtight container. They can be kept in the refrigerator for up to 4 days.
• For the pita breads, wrap them tightly in aluminum foil or place them in a resealable plastic bag. Store at room temperature if you plan to use them within 2 days, or refrigerate for up to a week.
• Hummus should be stored in an airtight container in the refrigerator. It will stay fresh for up to a week.
• To freeze the roasted vegetables, spread them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to use, thaw the roasted vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
• Pita breads can also be frozen. Wrap each pita individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
• To reheat frozen pita breads, wrap them in aluminum foil and warm in the oven at 350°F (175°C) for about 10 minutes, or until soft and pliable.
• Assemble the Harissa Spiced Fall Veggie Pitas just before serving to maintain the freshness and texture of all components.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each pita in aluminum foil to prevent them from drying out.
  3. Place the wrapped pitas on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a slightly crispier texture, unwrap the pitas for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pita in the skillet and cover with a lid to trap the steam.
  3. Heat for about 2-3 minutes on each side, or until the pita is warmed through and the vegetables are reheated.

• Microwave Method:

  1. Place the pita on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the pita moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the pita directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 5-10 minutes, or until the pita is warmed through and the vegetables are reheated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pita in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure the pita doesn't get too crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the pita in aluminum foil.
  3. Place the wrapped pitas on the grill and heat for about 5-7 minutes, turning occasionally to ensure even heating.

• Oven: Used to roast the vegetables and warm the pita breads.

• Mixing bowl: Used to toss the butternut squash, brussels sprouts, and red onion with olive oil and harissa paste.

• Baking sheet: Used to spread the vegetables for roasting.

• Knife: Used to dice the butternut squash, halve the brussels sprouts, and slice the red onion.

• Cutting board: Used as a surface for cutting the vegetables.

• Spatula: Used to spread hummus inside each pita.

• Measuring cups: Used to measure the butternut squash, brussels sprouts, red onion, and hummus.

• Measuring spoons: Used to measure the olive oil and harissa paste.

Prepare the vegetables in advance: Dice the butternut squash, halve the brussels sprouts, and slice the red onion the night before to save time on prep.

Use pre-made harissa paste: Opt for store-bought harissa paste to skip the hassle of making it from scratch.

Roast in batches: If your oven is small, roast the vegetables in batches to ensure even cooking and save time.

Warm pitas together: Warm all pita breads at once in the oven to streamline the process.

Assemble quickly: Lay out all ingredients like hummus and arugula beforehand for quick assembly.