Butternut Squash Halves With Hazelnut & Pepita Dukka Recipe
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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.
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