Warm honey-roasted fall squash with creamy burrata cheese and a sprinkle of smokey and salty pumpkin seed dukkah!
This roasted squash with burrata is one of my favorite fall side dishes. In fact, it may just end up on my Thanksgiving table this year! Warm honey-roasted squash with cold, creamy burrata and a kick of crunchy spiced pumpkin seed dukkah takes fall flavor to a whole new level!
What is Dukkah?
Dukkah is an Egyptian condiment made up of toasted nuts, spices, and seeds. Traditionally dukkah is eaten as an appetizer with bread and olive oil. It can also be used to season vegetables, salads, fish or grains.
Honey Roasted Squash with Burrata and Pumpkin Seed Dukkah Step by Step→
Don’t be afraid to let the squash get really dark and crispy around the edges. A little char adds more flavor!
Only pulse the dukkah 2-3 times just to break up the larger pumpkin seeds and spices. The mixture should remain fairly coarse.
Check out more great recipes:
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Honey Roasted Squash with Dukkah + Burrata
Ingredients
- 3 Squash: Delicata or Acorn
- 3 tbsp honey plus a little extra for drizzling
- 3 tbsp olive oil plus a little extra for drizzling
- salt and pepper
- 8 oz burrata
Dukkah
- 3/4 c pumpkin seeds
- 1/4 c sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp salt
Instructions
- Preheat the oven to 450 degrees. Cut the squash in half, and scrape out the seeds with a spoon. Cut each squash into 4-6 wedges. In a large bowl toss the squash pieces with the olive oil, honey, salt, and pepper then arrange them cut side up on a parchment-lined baking sheet. Roast for 30 to 40 minutes, until golden brown, caramelized and tender. Lower the oven temperature to 350.
- To make the dukkah toast all of the seeds and spices on a sheet tray for five minutes at 350 then transfer to a food processor or blender and pulse 2-3 times just to break up the larger pieces and release the flavor of the spices. The dukkah should remain fairly coarse.
- Arrange the roasted squash on a platter. Drizzle with olive oil and a little bit of honey then sprinkle generously with the dukkah. Tear the burrata and place it around the squash. Enjoy immediately!
Notes
Dukkah is an Egyptian condiment made up of toasted nuts, spices, and seeds. Traditionally dukkah is eaten as an appetizer with bread and olive oil. It can also be used to season vegetables, salads, fish or grains.
Did you make this recipe?
Leave a review below, then snap a picture and tag me @craving_california and use #cravingcalifornia on Instagram so I can see it!
Leave a Reply