Honey Roasted Squash with Dukkah + Burrata

a plate of roasted squash on a cloth lined table with two glasses of white wine, pink linen napkins and flowers

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5 from 3 votes

Honey Roasted Squash with Dukkah + Burrata

Warm honey-roasted fall squash with creamy burrata cheese and a sprinkle of smokey and salty pumpkin seed dukkah!

Prep Time20

Cook Time40

Course: Side Dish

Cuisine: American, Italian

Servings:

Calories: 413kcal

Author: Leigh Anderson

Ingredients

2 medium-sized winter squash acorn, kabocha or delicata
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
6 dates pitted and roughly chopped

Dukkah

1/2 c pumpkin seeds
3 tbsp 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, top with the chopped dates. 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

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.

Nutrition