Kabocha Squash with Dukkah and Cider Molasses

Kabocha Squash with Dukkah and Cider Molasses Recipe
Photo: Maren Caruso; Styling: Nissa Quanstrom
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.

Yield:

Serves 8 as an appetizer or side dish
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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
Flatbread, such as pita bread or naan

Preparation

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.

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

Note:

Matthew Dillon,

Sitka & Spruce, Seattle,

Sunset

February 2013
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