Photo: Maren Caruso; Styling: Nissa Quanstrom
Total Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Sitka & Spruce, Seattle

Ratings & Reviews

thepiranha's Review

February 23, 2013
Delicious and so easy to make! Served with the Arugula salad and roast chicken from same article and all my guests loved it!

Revalani's Review

February 12, 2013