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Roasted Butternut Squash with Dukkah and Brown Butter
Credit for this recipe goes to Los Angeles-based chef Chris Feldmeier, who gave us the idea of enhancing sweet roasted butternut squash with dukkah, an Egyptian nut and seed crumble. While variation on dukkah abound, we make ours with cashews and a fragrant blend of spices that includes nigella, tiny coal-black seeds with a mild onion flavor. They have a unique flavor and are worth seeking out, but if you can’t find them, substitute sesame seeds. The dukkah gets combined with browned butter for a very rich topping; a little cider vinegar cuts the sweetness and richness of the squash. We like to cut the squash into quarters for this dish—not only does it give the squash more surface area for roasting, it’s also a very beautiful presentation.
4
Servings
Don’t walk away from the stove while you’re making the dukkah. The butter and seeds can burn and taste acrid. Also, don’t stir the butter as it’s beginning to brown. Instead, swirl the skillet to stir; this will keep the butter from foaming.
1 hour
10 minutes active
Ingredients
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1
large (3 pound) butternut squash, ends trimmed, peeled, quartered lengthwise and seeded
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4
tablespoons salted butter, divided, 2 tablespoons softened
Directions
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01Heat the oven to 475°F with a rack in the lower-middle position. Line a rimmed baking sheet with aluminum foil. Rub the squash with 2 tablespoons of softened butter, dividing it evenly. Season all over with salt and pepper and place cut-side down on the prepared sheet. Cover tightly with foil and roast until a skewer inserted into the squash meets little resistance, 25 to 35 minutes.
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