Butternut squash with dukkah
Autumn has started, time for some butternut squash! Make sure to pair it with this homemade and fabulous macadamia dukkah to create the ultimate feel good (side) dish.
Equipment
- mortar & pestle
Ingredients
Butternut squash
- 400 gr butternut squash in 1 square cm pieces
- 2 cloves of garlic
- 2 sprigs of fresh thyme
- olive oil
- 10 gr butter
- salt & pepper
Dukkah
- 8 macadamia nuts
- fennel seeds
- cumin
- 1 sprig of fresh thyme
- Sea salt flakes
Instructions
Butternut squash
- Preheat the oven to 180℃.
- Take a baking dish, put the pieces of squash in it and add some high quality olive all. Toss it around a bit to get all sides covered.
- Grind some salt and pepper over it, toss around again.
- Squash two cloves of garlic (skin on) with the side of the blade of a large cooking knife and put them in the baking dish. Add a few sprigs of thyme and a few small cubes of butter.
- Put the dish in the oven for about an hour. Toss around again halfway to make sure everything cooks evenly and you get some crunchy edges without anything burning.
Dukkah
- Put some macadamia nuts, fennel seeds, cumin seeds, leaves of fresh thyme and sea salt flakes in a mortar and use the pestle to coarsely pound the ingredients into a dukkah.
Serving
- Serve the butternut squash without the garlic and with the dukkah on top.