Dukkah-Crusted Butternut Squash Wedges
Roasted butternut squash wedges coated in a fragrant Egyptian spice blend of toasted hazelnuts, coriander, sesame seeds, and cumin. Golden and crispy on the outside, tender within. A vegetarian side dish requiring minimal hands-on time.
Ingredients
Instructions
- 1
Heat oven to 400°F or 350°F fan or.
- 2
Toast hazelnuts in a frying pan over medium heat until golden.
- 3
Add coriander and sesame seeds, toast for 1 minute more.
- 4
Set aside and cool, then add ground cumin.
- 5
Bash together using pestle and mortar.
- 6
Peel butternut squash, remove seeds, and slice into wedges.
- 7
Toss wedges with olive oil.
- 8
Mix in dukkah coating.
- 9
Spread in single layer on baking tray.
- 10
Cook for 30-40 minutes, turning halfway through, until tender.
Tips
Toast hazelnuts and seeds until fragrant to deepen spice blend flavor.
Toss squash thoroughly to coat evenly with dukkah before baking.
Check tenderness at 30 minutes as cooking time varies by squash size.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat in oven at 180C until warmed through.
Toast and crush dukkah blend up to 1 day ahead. Prepare and oil squash wedges, coat with dukkah, and refrigerate up to 8 hours before baking.
Serve warm or at room temperature as a side dish. Pairs with yogurt, hummus, or grain bowls.
Common Mistakes
Do not skip cooling hazelnuts and seeds before crushing to avoid releasing excess moisture into dukkah blend.
Do not skip turning squash halfway through baking to ensure even cooking and browning.
Do not over-toast seeds to avoid bitter flavor.
Substitutions
similar texture and mild flavor