Delicata squash with feta, red onions and dukkah spice mix

Name: Delicata squash with feta, red onions and dukkah spice mix
Prep time: 30 min
Cook time: 32 min
Total time: 1 h 2 min
Yield: 4 serving
Ingredients: 1 delicata squash; ¼ red onion; ¼ cup crumbled feta; 1 teaspoon grainy mustard; ½ teaspoon honey; 6 teaspoon olive oil; 3 teaspoon white wine vinegar; 2 TBs dukkah spice mix; salt and pepper; fresh cilantro; 4 TBs sesame seeds; 3 TBs coriander seeds; 2 TBs cumin seeds; 1 TB black peppercorns; ½ cup roasted peanuts; 1 teaspoon dry green mint; 1 teaspoon salt

User Reviews

4.5

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 2 mins
Servings
4
Calories
292 kcal
Course
Salad
Cuisine
Middle Eastern

Delicata squash with feta, red onions and dukkah spice mix

Ethan Patterson

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Delicata squash with feta, red onions and dukkah is a perfect interplay between sweet and mellow, sharp and tangy. A sprinkling of Middle Eastern dukkah ties it all into a fragrant mixture.

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Ingredients

Servings

1 delicata squash
¼ red onion
¼ cup crumbled feta
1 teaspoon grainy mustard
½ teaspoon honey
6 teaspoon olive oil
3 teaspoon white wine vinegar
2 TBs dukkah spice mix
salt and pepper
fresh cilantro chopped finely (optional)

Dukkah spice mix:

4 TBs sesame seeds
3 TBs coriander seeds
2 TBs cumin seeds
1 TB black peppercorns
½ cup roasted peanuts
1 teaspoon dry green mint or 1 TB fresh mint
1 teaspoon salt

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Instructions

To preapre dukkah, Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a well-sealed jar; dukkah will keep for weeks.
Preheat oven to 325F.
Slice onions into crescent moon shapes. Soak in a bowl with cold water for at least 30 minutes. Drain and set aside.
Slice squash into crescent moons. Arrange squash on baking sheet, topped with 2 teaspoons of oil, salt and pepper. Bake for 30 minutes.
To prepare dressing, in a jar combine mustard, honey, olive oil, white wine vinegar, salt and pepper to taste. Close jar and shake well to emulsify.
Arrange squash on a large serving platter. Top with onions, feta and dressing. Sprinkle dukkah mixture and minced fresh cilantro on top.

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 20g (7%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Cholesterol 8mg (3%) Sodium 789mg (33%) Potassium 676mg (19%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 1603IU (32%) Vitamin C 15mg (17%) Calcium 215mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	20g	7%
Protein	10g	20%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	11g	55%
Cholesterol	8mg	3%
Sodium	789mg	33%
Potassium	676mg	14%
Fiber	7g	28%
Sugar	4g	8%
Vitamin A	1603IU	32%
Vitamin C	15mg	17%
Calcium	215mg	22%
Iron	3mg	17%