Isn’t this combination beautiful? It’s also unique, easy, and delicious. The hands-on time for the squash and dukkah combined is 15 minutes — leaving plenty of time to make a simple salad to round out a meal.
In the write-up for Rustic Dukkah, I mentioned that the recipe was inspired by a dish my partner and I enjoyed at a restaurant that paired the dukkah spice blend with butternut squash. I opted to use red kuri squash in this recipe for its rich, nutty flavor and because the skin gets soft enough during roasting to be eaten along with the flesh. Since you can eat the skin, you get an extra-large dose of fiber and beta-carotene, and it’s easier — you don’t have to peel the squash prior to roasting or scoop out the flesh after. At the end of the time the squash is in the oven, whip up the dukkah on the stovetop. Once both are done, serve the squash with the warm dukkah spooned on top. If you’re feeling decadent, you could brown a little extra butter and drizzle that over the whole dish.
- 1 red kuri squash
- 2 Tbl olive or avocado oil
- salt and pepper to taste
- Preheat oven to 375°F
- Use a large sharp knife and cut the squash in half, length-wise.
- Scoop out seeds and discard (alternatively, seeds can be roasted for snacking).
- Cut each squash half into quarters and toss in a large bowl with olive oil, salt, and pepper.
- Place a sheet of parchment paper onto a baking tray and place the squash onto the parchment paper. If you lay the squash on its side, you can get nice browning on the flesh. Another option is to place the squash upright, skin-side-down.
- Roast in the oven for 30-40 minutes, until the flesh is easily pierced with a fork.
- Serve the squash topped with Rustic Dukkah (recipe: Minimalwellness.com/dukkah)