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Frequently paired with
The best thing to pair and share with Squash
Ingredients
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Main Ingredients
Dukkah Spice Blend
Method
Preparing the Squash
Roasting the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Glazing the Squash
Roast the squash in the preheated oven for 25-30 minutes, until tender. In the last 5 minutes of roasting, flip the squash over, drizzle with maple syrup, and return to the oven to caramelize.
Making Dukkah
Toasting the Nuts and Seeds
In a dry skillet over medium heat, toast the hazelnuts, sesame seeds, coriander seeds, and cumin seeds separately until fragrant and golden brown. This should take about 3-5 minutes for each ingredient. Allow them to cool slightly.
Preparing the Dukkah Blend
Once cooled, finely chop the hazelnuts (or pulse in a food processor) and mix them with the toasted sesame seeds, coriander seeds, cumin seeds, and salt. Set aside.
Assembling the Dish
Serving
Once the squash is roasted and glazed, remove it from the oven. Place a generous scoop of almond cheese on each half of the squash, and sprinkle with the dukkah spice blend. Drizzle any remaining maple syrup over the top if desired.
Enjoy
Serve the squash warm as a delightful vegan dish. It can be a main course or a side dish.