Spicy Honey-Glazed Butternut Squash

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1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons

3 tablespoons harissa paste

3 tablespoons honey

2 tablespoons extra-virgin olive oil

1/2 lemon, sliced 

2 cloves garlic, smashed 

1 teaspoon ground cumin 

Kosher salt

2 teaspoons red wine vinegar

Torn fresh mint, for topping