Dukkah & Delicata Squash

Dukkah is a wonderful treat during the winter season. The first ingredient in my dukkah recipe is hazelnuts. Roasting hazelnuts makes the entire house smell delicious. After they are roasted, let them cool for a bit and then rub them in a clean dishcloth to remove the skins. Hazelnuts are helpful in addressing a chronic cough and are an excellent source of calcium. These little nuggets of yumminess pacify vata. They contain an impressive amount of Vitamins B1, B2 and B12. In the right amount, these vitamins help maintain normal cardiac rhythm, nerve functions and red blood cell production. Vitamin B also aids in efficient protein, carbohydrate and fat metabolism. A handful of hazelnuts can give the body the energy it needs to last for a day. Hazelnuts also contain a combination of Vitamin C and Vitamin E, which are the powerful source of antioxidant. These antioxidants will fight against free radicals and protect you from the signs of premature aging.

Print the recipe here.

INGREDIENTS (DUKKAH)

• 2/3 cup hazelnuts

• ½ cup sesame seeds

• 2 tbls cumin seeds

• 2 tbls coriander

• 2 tsp freshly ground black pepper

• 1 tsp Himalayan pink sea salt

DIRECTIONS

• Preheat oven to 350.

• Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.

• Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.

• Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.

• Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.

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INGREDIENTS (DUKKAH & DELICATA SQUASH)

• 1 medium delicata squash halved and seeded

• 4 oz organic goat cheese

• 1 bunch kale

• 2 tbls + 2 tsp chopped dukkah, divided

• 1 tsp ghee

DIRECTIONS

• Preheat oven to 350

• Coat the inside of the squash with ghee and place face down on baking sheet to cook. Approximately 20 minutes or until tender. Set aside to cool slightly.

• Allow goat cheese to soften. Fold 2 tablespoons of dukkah into the goat cheese.

• Sauté the kale in ghee and set aside to cool slightly. Fold the cooked kale into the cheese mixture and then spoon into the cavity of the squash.

• Sprinkle the rest of the dukkah on top and place in the oven for another five minutes.