Butternut Squash Halves With Hazelnut & Pepita Dukka Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the butternut squash in half lengthwise and scoop out the seeds.
• STEP 3.Brush the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash halves cut side down on a baking sheet and roast for about 40-45 minutes, or until the flesh is tender when pierced with a fork.
• STEP 5.While the squash is roasting, prepare the hazelnut and pepita dukka. In a dry skillet, toast the hazelnuts and pepitas until fragrant and lightly browned. Let them cool, then roughly chop them.
• STEP 6.In a small bowl, combine the chopped hazelnuts and pepitas with sesame seeds, cumin, coriander, and salt.
• STEP 7.Once the squash is cooked, remove it from the oven and let it cool slightly. Flip the halves over and sprinkle the dukka mixture over the cut sides of the squash.
• STEP 8.Serve the butternut squash halves with hazelnut and pepita dukka as a side dish or a light vegetarian main course.

Cooking Tips

• Make sure to scoop out the seeds from the butternut squash before roasting.
• To easily remove the skin from the roasted squash, let it cool slightly and then use a spoon to scoop out the flesh.
• You can adjust the seasoning of the dukka to your taste by adding more or less salt and spices.

Storage and Serving

• Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash halves in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the butternut squash halves with hazelnut and pepita dukka as a side dish with roasted meats or as a light vegetarian main course.