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