But­ter­nut Squash with Pepita Dukka


Rachael Ray Every Day - - Recipe Index -

Dukka is an Egyp­tian spice blend made with a mix­ture of spices, nuts, and seeds. Here, it’s used as a tasty top­per for roasted squash. 1 large but­ter­nut squash ( 3 lb.), halved length­wise and seeded Olive oil, for brush­ing 1 cup hazel­nuts or al­monds,

coarsely chopped 1/4 cup pepi­tas 3 tbsp. sesame seeds 1 tsp. co­rian­der seeds 1 tsp. cumin seeds 1 tsp. dried mint

Flaky sea salt 4 tbsp. but­ter 1/4 cup honey

1. Pre­heat the oven to 400°. Brush the squash with oil. Sea­son with salt and pep­per. Place, cut- side down, on a bak­ing sheet lined with foil. Roast un­til the squash is ten­der when pierced with a small knife, 50 min­utes to 1 hour.

2. Mean­while, in a large skil­let, cook the nuts over medium heat, stir­ring of­ten, un­til toasted, 5 to 10 min­utes. Trans­fer to a bowl; let cool. In the same skil­let, cook the pepi­tas and sesame seeds over medium heat, stir­ring of­ten, un­til the pepi­tas be­gin to pop and the sesame seeds are golden brown, 3 to 5 min­utes. Add to the bowl; let cool. Add the co­rian­der and cumin seeds to the skil­let. Cook over medium heat, stir­ring of­ten, un­til aro­matic, about 3 min­utes. Trans­fer to a plate; let cool. In a mor­tar and pes­tle, coarsely crush the seeds. (Or place them in a re­seal­able plas­tic freezer bag and crush with a rolling pin or a heavy skil­let.) Add the spices and mint to the bowl. Sea­son the dukka with sea salt and pep­per.

3. In the same large skil­let, melt the but­ter over medium heat. Cook, stir­ring of­ten, un­til it stops foam­ing and turns golden brown, 3 to 5 min­utes. Whisk in the honey. Stir in the dukka.

4. Trans­fer the squash to a plat­ter and cut into 2-inch pieces. Top with the dukka.

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