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Prep Time 5 minutes
Oven time 1 hour
Wine Chateauneuf du Pape, Northern Rhône Viognier, South African Pinotage
Servings 4 servings

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.