Photo of Roasted delicata squash with Egyptian dukkah by WW

Roasted delicata squash with Egyptian dukkah

2
2
2
Smartpoints value per serving
Total Time
55 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Dukkah, an Egyptian mix of pecans, sesame seeds, coriander seeds, fennel seeds, and ground cinnamon, lends a delicious flavor and crunch to roasted squash. Simply toast all the seeds in a skillet until they're fragrant, then pulse in a mini chopper or chop with a knife after they're cooled. It's a flavorful combination of seeds and spices that could dress up any roasted vegetable. You can easily double or triple the dukkah to always have some on hand. Also, delicata squash is meant to be eaten with its peel on, making it super simple to prep—just be sure to scrub the outside clean.

Ingredients

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 seeds

¼ tsp

ground cinnamon

¼ tsp

black pepper

¼ tsp, 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

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