Roasted Delicata Squash With Peanut Sesame And Squash Seed Dukkah Recipes

ROASTED DELICATA SQUASH WITH PEANUT, SESAME AND SQUASH SEED DUKKAH

Roasted Delicata Squash with Peanut, Sesame and Squash Seed Dukkah image

Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions. Green peanuts are nothing more than raw peanuts. They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil. Mr. Satterfield's spin on the Egyptian condiment called dukkah centers on peanuts and benne seeds (the preferred term in the South for sesame seeds), two regulars in many Southern kitchens. The spice and nut mixture brings life to delicata squash, whose tender skin doesn't need peeling. You can substitute olive oil for the green oil when roasting the squash, and the dukkah will keep in an airtight container in the pantry for a month. Pull it out to sprinkle over greens, meat, fish or grilled bread.

Provided by Kim Severson

Categories vegetables, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 medium or 3 small delicata squash (about 2 1/2 pounds total)
2 teaspoons kosher salt
6 tablespoons green peanut oil
1/2 cup sesame seeds, toasted
1/2 cup plain, dry-roasted peanuts
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper

Steps:

Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
Place the squash in a large bowl and rinse well, then rub vigorously with a kitchen towel to remove any traces of dirt in the crevices. Transfer to a cutting board and cut each squash in half crosswise, leaving the skin on. Place each half cut-side down, and carefully slice in half lengthwise. Scrape the seeds and surrounding flesh into a medium bowl and set aside.
Cut the squash quarters into 1/2-inch cubes. In a large bowl, toss the cubes with 1 teaspoon of the salt and 4 tablespoons of the peanut oil. Add the remaining peanut oil to the bowl of squash seeds and toss to coat.
Line two baking sheets with parchment paper or silicone mats. Arrange the squash cubes in a single layer on one of the sheets; on the other, arrange the squash seeds and press firmly into a single layer, making sure to mash the pockets of squash flesh as flat as possible. Place the cubed squash on the lower rack of oven, and the seeds on the upper rack. Start checking after about 20 minutes. but it can take up to a half-hour for the squash to become tender, the seeds to turn lightly brown and the surrounding flesh to dry. Remove both pans from oven and let cool.
In a food processor, combine the roasted squash seeds, sesame seeds, peanuts, coriander, cumin, black pepper and the remaining teaspoon of salt. Process until the mixture resembles coarse cornmeal. Transfer the dukkah to a small bowl. When ready to serve, reheat the squash until hot all the way through, 7 to 10 minutes. Toss the hot squash with 4 to 6 tablespoons of the dukkah and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 429 milligrams, Sugar 1 gram

EASY OVEN-ROASTED DELICATA SQUASH

Easy Oven-Roasted Delicata Squash image

I had delicata squash in my CSA box and since I did not have a ton of time, I decided to slice it and bake it in the oven with a little curry powder and maple syrup. Tastes great as a side or over salad.

Provided by Toi

Categories Side Dish Vegetables Squash

Time 38m

Yield 4

Number Of Ingredients 5

Ingredients

2 delicata squash - halved lenghwise, seeded, and cut into thin slices
2 tablespoons olive oil
salt to taste
1 tablespoon maple syrup
½ teaspoon curry powder

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 5 g, Fat 6.8 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 3.3 g

ROASTED DELICATA SQUASH

Roasted Delicata Squash image

You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.

Provided by Chef John

Categories Side Dish Vegetables Squash

Time 27m

Yield 2

Number Of Ingredients 4

Ingredients

1 large delicata squash - ends trimmed, halved lengthwise, seeded
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste

Steps:

Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g

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