Roasted Delicata Squash with Seed Dukkah

As fall approaches and winter squashes and pumpkins come into season, we’re excited to share a delicious recipe that makes the most of the entire vegetable - seeds included! This dish pairs wonderfully with our LBN Pantry - Chimichurri Sauce, adding a vibrant burst of flavor and acidity. It’s perfect as a starter, a side dish, or on a crusty piece of sourdough for a seasonal tartine. For an extra touch, feel free to add crumbled feta or local chèvre.

If you're looking to transform delicata squash into crispy rings reminiscent of onion rings, simply peel the squash and cut it into ¼-inch rings. Remove the seeds, then coat the rings in flour. Next, dip them in beaten eggs and finally coat with seasoned breadcrumbs (consider adding salt, pepper, spices like smoked paprika or onion powder, and grated Parmesan if desired). Shallow fry the rings in oil on both sides over medium heat until golden and crispy. Drain on a paper towel and serve alongside your favorite dip for a delightful snack.

Serves 4 people | prep time 15 minutes | cooking time 45 minutes  

Ingredients:

For the Squash:

-        1 delicata squash

-        1 tbsp olive oil 

-        1/4 tsp salt (adjust to taste)

-        Freshly ground black pepper, to taste

-        3 sprigs fresh thyme (optional)

For the Roasted Squash Seed Dukkah

-        Seeds from the delicata squash, alternatively 1/8 cup of pumpkin seeds

-        ½ tbsp sesame seeds

-        ½ tbsp coriander seeds

-        ½ tsp cumin seeds

-        ¼ tsp fennel seeds 

-        ¼  tsp flaky sea salt

-        ¼ tsp black pepper

-        Pinch of chili flakes (optional, for spice)

Instructions:

1.      Preheat Oven for Seeds:

-        Preheat your oven to 325°F.

2.      Prepare and Roast the Squash Seeds:

-        Wash and halve the delicata squash, scoop out the seeds, and rinse them well to remove any stringy bits.

-        Pat the seeds dry, toss them with a drizzle of olive oil and a pinch of salt.

-        Spread the seeds in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.

3.      Increase Oven Temperature for Squash:

-        After roasting the seeds, raise the oven temperature to 425°F.

4.      Prepare the Squash:

-        Slice the squash into ¼ -inch thick half-moons.

5.      Coat the Squash:

-        In a large mixing bowl, toss the squash slices with olive oil, salt, and black pepper until evenly coated. Add fresh thyme sprigs and mix well.

6.      Bake the Squash:

-        Spread the squash and thyme in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy, and the thyme is fragrant.

7.      Prepare the Squash Seed Dukkah:

-        In a dry skillet over medium heat, toast the roasted squash seeds, sesame seeds, coriander seeds, cumin seeds, and fennel seeds for 3-4 minutes, stirring often, until fragrant.

-        Let cool slightly, then crush into a coarse mixture using a mortar and pestle or a food processor. Stir in flaky sea salt, black pepper, and chili flakes.

8.      Serve:

-        Once the squash is done, transfer to a serving dish. Discard thyme sprigs (or leave them for garnish).

-        Sprinkle the roasted squash seed dukkah over the crispy squash and serve.

Bon appetite. 

Forough & Le Bon Nosh Team