MASTER VEGAN COOKING
Roasted Cider Glazed Squash
"With Crusted Pecan Dukkah"
Ingredients
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1 butternut squash
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1 oz avocado oil
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1/4 tsp pumpkin spice
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1/4 cup turbinado sugar
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2 tbsp apple cider vinegar
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1/2 cup pecans chopped
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2 tsp fresh rosemary chopped
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2 tbsp dukkah spice
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salt and pepper to taste
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PREP 12 MIN | COOK 33 MIN | TOTAL 45 MIN
Highlights & Tips
To prep the butternut squash use a peeler to remove the skin of the squash, peeling it until you see the pumpkin orange color. Slice each end off of the squash and then carefully cut in half lengthwise. Scoop out the seeds and string in the center. When roasting a butternut squash cooking time varies because the size of squash vary but you will know if it's cooked if a knife can easily puncture the flesh.
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Glaze the squash half way through the cooking process and top with the pecan spice mix. Reserve some of the glaze towards the end then top with any remaining pecan spice mix. This will candy the pecans and add great texture to the dish!
Health Benefits
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Dukkah’s many health benefits come from the spices contained in the blend. Vitamins: Hazelnuts and almonds contain large amounts of the antioxidant vitamin E and of B-complex vitamins like folate and niacin. Minerals: Hazelnuts, almonds along with coriander and cumin are excellent sources of minerals. Spicegraphy
Apple cider vinegar is know to halt hiccups to whiten teeth, and even banish dandruff but it's wonderful to use for dressings and marinades.
Recipe Supplies
Pecans add such a depth and crunch to this dish! Along with the Dukkah spice it gives the perfect candied crust to the roasted squash.
Pumpkin spice is a wonderful addition to recipes and can add a pop of flavor. A dash of this gives the dish a nutty flavor!
It's best to use a pure raw cane sugar for this recipe. It helps make a wonderful glaze!
Presentation
A great way to present this dish is on a platter lined with fresh kale and cranberries, makes for a very festive platter!
You can also slice up the squash and lay it out on a platter lined with a salad topped with pomegranate seeds.
Budget Tips
To keep cost down eliminate the pecans and us bread crumbs. This will still provide a good crust while decreasing your grocery bill. Nuts are typically a little pricy but if you do buy them fine a good source online or buy in the bulk food sections in a grocery store if you can.
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Buy the apple cider vinegar in a large gallon size container you will get more yield and a reduced cost per ounce than purchasing a small jar.
Storage Recommendations
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Store your pumpkin spice and Dukkah spice in small glass jars. These jars comes with printed labels and ones to write on as well.
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Use tight sealed food containers if you have left over squash. This will keep in the refrigerator for 2 days. It's best not to freeze this dish it will not have the same consistency.
Food Combinations
Roasted brussel sprouts is a great side dish to compliment your roasted butternut squash.
A pear, cranberry crisp is a great way to finish this meal.
What to do with left over's or extra product?
A good use of extra squash is to make a soup out of it. Especially if the squash is already roasted that makes it really easy to whip up a homemade soup!
Roasted Cider Glazed Squash
PREP 12 MIN | COOK 33 MIN | TOTAL 45 MIN
YIELD 4 SERVINGS
DIRECTIONS
Preheat the oven to 425 degrees F. Wash your squash then use a peeler to remove the skin, peeling until you see deep orange flesh. Cut the ends of the squash off, then proceed to slice the squash in halve and scooping out the seeds with a spoon. Rub the squash with avocado oil and place cut side down on a sheet pan. Sprinkle with salt and pepper to taste. Roast until slightly tender, 15-20 minutes depending on the size. The squash is cooked if you can insert a knife or fork in the thickest part easily.
Step 1
Step 2
Make the glaze by adding the turbinado sugar, apple cider vinegar and a pinch of salt to a small saucepan over medium heat, and whisk until the glaze thickens 3-5 minutes. Remove from heat and set aside to cool.
To make the rosemary pecan dukkah spice blend roughly chop the pecans. Pick the rosemary leaves, discard the stems, and finely chop. Add the chopped pecans and rosemary, the dukkah spice and pumpkin spice to a medium bowl and combine the ingredients.
Step 3
INGREDIENTS
Step 4
Remove the roasted butternut squash from the oven and place wooden spoons on both sides of the squash and slice cutting 3/4 of the way through the squash. Try not to cut all the way through so the squash stays intact. Spread a layer of glaze over the squash and sprinkle a layer of dukkah spice then roast for another 15-20 minutes in the oven.
RECIPE TIPS
Step 5
Once the squash is fully cooked glaze the squash with the remaining cider vinegar and sprinkle the remaining dukkah spice blend over the top. Garnish with Rosemary. Serve on a platter!
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1 butternut squash
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1 oz avocado oil
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1/4 tsp pumpkin spice
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1/4 cup turbinado sugar
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2 tbsp apple cider vinegar
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1/2 cup pecans chopped
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2 tsp fresh rosemary chopped
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2 tbsp dukkah spice
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salt and pepper to taste
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NUTRITIONAL'S PER SERVING
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â–¡ Calories 260 Cal
â–¡ Protein 4 grams
â–¡ Fiber 4 grams
â–¡ Sugar 12 grams
â–¡ Carbs 37 grams
â–¡ Fat 14 grams
To prep the butternut squash use a peeler to remove the skin of the squash, peeling it until you see the pumpkin orange color. Slice each end off of the squash and then carefully cut in half lengthwise. Scoop out the seeds and string in the center. When roasting a butternut squash cooking time varies because the size of squash vary but you will know if it's cooked if a knife can easily puncture the flesh.