Roasted butternut squash with dukkah [Bar Moruno] from The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles (page 199) by Alison Clare Steingold

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on June 15, 2018

    If you are browning butter for this recipe make enough to also make the olive oil cake with brown butter frosting. Roasting the seeds takes some time, but it has a great flavor and there is enough dukkah that you can store it for quick use another time. This is a nice side dish or light meal... don't skip that aleppo pepper. I had some I brought back from Istanbul and was happy to be reminded of the trip.

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