Roasted Honeynut Squash with Labne and Pecan Dukkah
Recipe by Eliza Ayres
Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.
Ingredients:
2-3 honeynut squash (quartered if large, halved if smaller)
2 tbsp olive oil
2tsp kosher salt
a few grinds of black pepper
2 cups labne
For the Pecan Dukkah
½ cup pecans
2 tbsp sesame seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp kosher or Maldon salt
a few grinds of black pepper
Method
1. Preheat oven to 425
2. Line a sheet tray with parchment, toss the squash with olive oil, salt, and pepper
3. Arrange the squash cut side down
4. Roast for 35-40 minutes, until deeply caramelized and tender
5. While squash is roasting, heat a cast iron pan over medium heat and toast pecans until
fragrant, about 3 minutes. Transfer to a plate and in the same pan toast the fennel, coriander and
cumin seeds.
6. Let everything cool slightly, then pulse together in a food processor or mortar and pestle until
coarsely ground, not powdery. Season everything with salt and pepper.
To Serve
Spoon the roasted squash over a platter of labne and shower everything with the pecan dukkah.
