Delicious and so easy to make! Served with the Arugula salad and roast chicken from same article and all my guests loved it!
Kabocha Squash with Dukkah and Cider Molasses
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.
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- Calories: 113
- Calories from fat: 45%
- Protein: 2.4g
- Fat: 5.7g
- Saturated fat: 2.7g
- Carbohydrate: 15g
- Fiber: 2.7g
- Sodium: 267mg
- Cholesterol: 12mg
- 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
- 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.
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