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
Instructions
Preheat oven to 425
Line a sheet tray with parchment, toss the squash with olive oil, salt, and pepper
Arrange the squash cut side down
Roast for 35-40 minutes, until deeply caramelized and tender
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.
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.
