- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 pounds kabocha squash, peeled, seeded, and cut into long, 1/2-in.-wide slices
- 2 tablespoons butter
- 1 cup plain whole-milk yogurt, at room temp
- About 3 tbsp. cider molasses or pomegranate molasses*, divided
- 1/4 cup dukkah, homemade or store-bought*, divided
- Flatbread, such as pita bread or naan
- 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
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.
Cook butter in a small saucepan over medium-low heat, swirling, until it's golden and smells nutty, 3 to 4 minutes; set aside.
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.
*Find pomegranate molasses at well-stocked grocery stores. Find dukkah at some gourmet grocery stores and worldspice.com, or make your own.