Photo of Roasted Delicata Squash with Egyptian Dukkah by WW

Roasted Delicata Squash with Egyptian Dukkah

2
Points® value
Total Time
55 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Dukkah, an Egyptian mix of pecans, seeds, and cinnamon, lends a delicious flavour and crunch to simple roasted squash.

Ingredients

Uncooked delicata squash

2¼ pound(s), about 3 large; 12 oz each

Olive oil

2 tbsp(s)

Sea salt

¾ tsp(s), divided

Chopped pecans

2 tbsp(s)

Sesame seeds

1 tbsp(s)

Coriander seeds

½ tsp(s)

Fennel seed

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Instructions

  1. Preheat oven to 425°F. Place rack in middle of oven.
  2. Cut each squash in half lengthwise; scoop out seeds. Slice each squash half into 1/2-inch-thick slices; place on a large rimmed baking sheet. Toss squash with oil and 1/2 tsp salt; spread in a single layer (use 2 baking sheets if necessary).
  3. Roast squash, tossing half way through, until browned, 25-30 minutes (if using 2 pans, rotate pans half way through).
  4. While squash is baking, warm a medium sauté pan over medium heat. Add pecans; toast, shaking pan frequently, 4 minutes. Remove pecans from pan to a small bowl; set aside.
  5. Return pan to stove; warm over low heat. Add sesame seeds; toast, stirring often, 1 minute. Add coriander seeds, fennel seeds and cinnamon; toast, shaking pan often, until sesame seeds are golden and mixture is fragrant, about 1 minute more. Remove pan from heat; spoon seed mixture into bowl with pecans. Stir in remaining 1/4 tsp salt and pepper; let cool completely, about 10 minutes.
  6. When seed mixture is cool, pulse mixture in a mini chopper a few times until coarsely chopped (be careful not to let it turn into a paste – alternatively, you can roughly chop it on a cutting board with a large knife).
  7. When squash is finished roasting, spoon onto a serving platter; sprinkle with seed mixture. Serve immediately or at room temperature.
  8. Serving size: 2/3 c squash and 1 1/2 tsp dukkah

Notes

Delicata squash is meant to be eaten with its peel on - just scrub the outside clean.