Butternut Squash Halves With Hazelnut & Pepita Dukka Recipe

Recipe By Slurrp

These roasted butternut squash halves are topped with a delicious hazelnut and pepita dukka. The squash is tender and sweet, while the dukka adds a crunchy and nutty flavor. This dish is perfect as a side dish or a light vegetarian main course.

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Butternut Squash Halves With Hazelnut & Pepita Dukka
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Ingredients for Butternut Squash Halves With Hazelnut & Pepita Dukka Recipe

  • 1/2 Butternut Squash
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.13 cup Hazelnuts
  • 0.13 cup Pepitas
  • 1/2 tablespoon Sesame Seeds
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander

Directions: Butternut Squash Halves With Hazelnut & Pepita Dukka Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the butternut squash in half lengthwise and scoop out the seeds.
  • STEP 3.Brush the cut sides of the squash with olive oil and season with salt and pepper.
  • STEP 4.Place the squash halves cut side down on a baking sheet and roast for about 40-45 minutes, or until the flesh is tender when pierced with a fork.
  • STEP 5.While the squash is roasting, prepare the hazelnut and pepita dukka. In a dry skillet, toast the hazelnuts and pepitas until fragrant and lightly browned. Let them cool, then roughly chop them.
  • STEP 6.In a small bowl, combine the chopped hazelnuts and pepitas with sesame seeds, cumin, coriander, and salt.
  • STEP 7.Once the squash is cooked, remove it from the oven and let it cool slightly. Flip the halves over and sprinkle the dukka mixture over the cut sides of the squash.
  • STEP 8.Serve the butternut squash halves with hazelnut and pepita dukka as a side dish or a light vegetarian main course.

Cooking Tips

  • Make sure to scoop out the seeds from the butternut squash before roasting.
  • To easily remove the skin from the roasted squash, let it cool slightly and then use a spoon to scoop out the flesh.
  • You can adjust the seasoning of the dukka to your taste by adding more or less salt and spices.

Storage and Serving

  • Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the squash halves in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • Serve the butternut squash halves with hazelnut and pepita dukka as a side dish with roasted meats or as a light vegetarian main course.
Nutrition
value
701
calories per serving
55 g Fat23 g Protein27 g Carbs16 g FiberOther

Current Totals

  • Fat
    55g
  • Protein
    23g
  • Carbs
    27g
  • Fiber
    16g

MacroNutrients

  • Carbs
    27g
  • Protein
    23g
  • Fiber
    16g

Fats

  • Fat
    55g

Vitamins & Minerals

  • Calcium
    919mg
  • Iron
    28mg
  • Vitamin A
    89mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    19mg
  • Copper
    1mcg
  • Magnesium
    387mg
  • Manganese
    3mg
  • Phosphorus
    712mg
  • Selenium
    20mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp