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Delicata Squash with Dukkah, Ricotta, and Dried Cherries

Course: Salads & Sides, Soups
Keyword: Fall, Vegetables
Skill: intermediate
Servings: 1

INGREDIENTS

For the Squash:

  • Neutral Oil
  • 2 medium (2 lb) delicata, acorn, or festival squash, cut into half lengthwise, seeded and cut into half-moons or claws 1 to 2 inches thick
  • Salt and freshly ground pepper
  • ½ cup dukkah (see recipe below)
  • ½ cup dried cherries, tart or sweet
  • 1 bunch parsley, 1½ cups stemmed, leaves left whole
  • 4 oz ricotta or quark

For the Dukkah:

  • ½ cup hazelnuts
  • ½ cup almonds
  • ½ cup pistachios
  • ½ cup sunflower seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seed
  • 1 Tbsp. smoked paprika
  • 1 tsp salt

INSTRUCTIONS

For the Squash:

  1. Heat a glug of neutral oil in a large frying pan over high heat.
  2. When smoking hot, add the squash in a single layer, sprinkle with salt and pepper and allow to brown.
  3. When brown, flip, add on an additional glug of oil and brown the other side. Do this in batches; if there is too much in the pan, the squash will steam and not brown evenly.
  4. When the squash is tender and golden brown, transfer it to a large bowl and toss with the dukkah, cherries, and parsley.
  5. Transfer the squash mixture to a serving platter. Dot with the ricotta and serve.

For the Dukkah:

  1. Toast all the nuts until fragrant and let cool.
  2. In a dry frying pan, combine the spices and toast over medium heat until fragrant
  3. In a food processor chop the nuts until they are the texture of Grape-Nuts cereal
  4. Add the spices and salt and blend
  5. Store in an airtight container on the counter