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Kabocha Squash with Dukkah and Cider Molasses

Photo: Maren Caruso; Styling: Nissa Quanstrom
Total time 30 mins
Yield Serves 8 as an appetizer or side dish
This brilliant combo of sweet squash with tangy yogurt, fruity syrup, toasted spices, and browned butter comes from Matthew Dillon, chef of Sitka & Spruce and the new Bar Sajor in Seattle.


Nutrition Information

  • calories 113
  • caloriesfromfat 45 %
  • protein 2.4 g
  • fat 5.7 g
  • satfat 2.7 g
  • carbohydrate 15 g
  • fiber 2.7 g
  • sodium 267 mg
  • cholesterol 12 mg

How to Make It

  1. Put 1 in. water and 1 tsp. salt in a large pot with a steamer insert. Add squash; steam until tender but not falling apart, 8 to 10 minutes.

  2. Cook butter in a small saucepan over medium-low heat, swirling, until it's golden and smells nutty, 3 to 4 minutes; set aside.

  3. Season yogurt with 1/2 tsp. salt and spread on a very large platter or 8 plates. Arrange squash on top. Drizzle with 1 tbsp. cider molasses and the browned butter. Sprinkle with 2 tbsp. dukkah. Serve with flatbread and more cider molasses and dukkah to add at the table.

  4. *Find pomegranate molasses at well-stocked grocery stores. Find dukkah at some gourmet grocery stores and, or make your own.

Sitka & Spruce, Seattle