Dukkah-crusted squash wedges

Name: Dukkah-crusted squash wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: african
Ingredients: 50g blanched hazelnuts; 1 tbsp coriander seeds; 2 tbsp sesame seeds; 1 tbsp ground cumin; 1 large butternut squash; 1 tbsp olive oil

3.80 (5)

⏱ 45 mins 🍽 Serves 4 🌶 african ✅ Easy 🏷 Side dish

These squash wedges are coated in a fragrant, crispy dukkah made from toasted hazelnuts, coriander seeds, sesame seeds and cumin. The wedges are then oven-baked until perfectly tender. This recipe serves four and makes for a delicious side dish or snack with North African flavours.

Ingredients

50g blanched hazelnuts
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp ground cumin
1 large butternut squash
1 tbsp olive oil

Method

Set your oven to 200C/180C fan/gas 6. Toast the blanched hazelnuts in a dry frying pan until they turn golden. Introduce the coriander and sesame seeds, toasting them for 1 min more. Allow the mixture to cool, then combine it with the ground cumin and crush everything together using a pestle and mortar.
Prepare the butternut squash by peeling it, discarding the seeds and cutting it into wedges. Coat the wedges with the olive oil, then thoroughly mix in the prepared dukkah. Arrange them in one layer on a baking tray and roast for 30-40 mins, turning them once during cooking, until they are tender.