Roasted Delicata Squash with Egyptian Dukkah

Total Time
55 min
15 min
30 min
Dukkah, an Egyptian mix of pecans, seeds and cinnamon, lends a delicious flavor and crunch to simple roasted squash.


uncooked delicata squash

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

extra virgin olive oil

2 Tbsp

sea salt

¾ tsp, divided

chopped pecans

2 Tbsp

sesame seeds

1 Tbsp

coriander seed(s)

½ tsp

fennel seed

¼ tsp

ground cinnamon

¼ tsp

black pepper

¼ tsp, freshly ground


  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


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

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