Spicy Butternut Squash Dip With Dukkah Recipe

Name: Spicy Butternut Squash Dip With Dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the dip: 1 butternut squash or about 2 cups leftover roasted butternut squash, cilantro, salt, garlic, sambal oolek (or other spicy chile paste), honey, plain Greek yogurt; 1 butternut squash; 1 tablespoon olive oil; 1/4 cup loosely packed cilantro leaves; 1/4 teaspoon kosher salt; 1 clove garlic, peeled; 1 teaspoon honey; 1/2 cup plain Greek yogurt; for the dukkah: almonds, pistachios, peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, fennel seeds, turmeric, sweet paprika, cinnamon, red pepper flakes…; 1 cup almonds; 1/4 cup pistachios; 1/4 cup peanuts; 1/2 cup cashews; 1/2 cup sunflower seeds; 1/2 cup pumpkin seeds; 1/2 cup sesame seeds; 1/4 cup coriander seeds; 1/4 cup cumin seeds; 2 tablespoons fennel seeds; 1 teaspoon turmeric; 2 teaspoons sweet paprika; 1/2 teaspoon cinnamon; 1/4 teaspoon red pepper flakes; 2 teaspoons kosher salt; 1 /2 teaspoons ground black pepper

Servings: persons

for the dip: 1 butternut squash or about 2 cups leftover roasted butternut squash, cilantro, salt, garlic, sambal oolek (or other spicy chile paste), honey, plain Greek yogurt
1 butternut squash
1 tablespoon olive oil
1/4 cup loosely packed cilantro leaves
1/4 teaspoon kosher salt
1 clove garlic, peeled
1 teaspoon honey
1/2 cup plain Greek yogurt
for the dukkah: almonds, pistachios, peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, fennel seeds, turmeric, sweet paprika, cinnamon, red pepper flakes, sea salt, ground black pepper
1 cup almonds
1/4 cup pistachios
1/4 cup peanuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons fennel seeds
1 teaspoon turmeric
2 teaspoons sweet paprika
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes
2 teaspoons kosher salt
1 /2 teaspoons ground black pepper

1
(Omit this first step if using leftover squash) Preheat oven to 400 degrees Fahrenheit. Stick the whole squash in the oven on a baking sheet for 15-20 minutes to soften it a bit in order to ease cutting (optional, but it does make a world of a difference). Carefully cut the squash in half lengthwise, then use a spatula to scoop out the seeds. Discard the seeds, brush the squash with olive oil and bake cut side up until tender and easily pierced through with a fork, about 45-60 minutes depending on the size of the squash. Remove from oven and let cool.
2
Scoop out the cooked squash into a small bowl and discard the skin.
3
In a food processor combine cilantro leaves, salt and garlic. Pulse until finely chopped. Add in cooked butternut squash, sambal oelek, honey and yogurt. Process until smooth. Return to a serving dish; serve immediately with your favorite crudites or refrigerate until ready to serve. Generously coat with dukkah when serving.
4
Roast the nuts and seeds separately to ensure even browning. Combine just the nuts (almonds, pistachios, peanuts and cashews) in a large mixing bowl. Spread out on a large baking sheet and roast in the oven at 325 degrees Fahrenheit for 5-7 minutes, until fragrant and lightly browned. Immediately return them to the mixing bowl to cool. Alternatively, toast the nuts on the stovetop in a large skillet over medium heat for about 3-5 minutes, until lightly toasted and fragrant.
5
Repeat this step with the seeds (sunflower, pumpkin, sesame, coriander, cumin and fennel).
6
Combine the toasted nuts and seeds in a large mixing bowl with turmeric, sweet paprika, cinnamon, red pepper flakes, salt and pepper. Stir well. Working in two batches, pulse the dukkah in a food processor until coarsely ground.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: for the dip: 1 butternut squash or about 2 cups leftover roasted butternut squash, cilantro, salt, garlic, sambal oolek (or other spicy chile paste), honey, plain Greek yogurt, 1 butternut squash, 1 tablespoon olive oil, 1/4 cup loosely packed cilantro leaves, and more.

Yes, Spicy Butternut Squash Dip With Dukkah falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Butternut Squash Dip With Dukkah

How did you like this recipe?

Frequently Asked Questions