Dukkah-crusted squash wedges

Dukkah-crusted squash wedges

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(3 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Coat chunky wedges of squash in a crispy, spicy coating of hazelnuts, coriander seeds, sesame seeds and cumin and oven bake until tender

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat14g
  • saturates1g
  • carbs28g
  • sugars15g
  • fibre9g
  • protein7g
  • salt0.1g


  • 50g blanched hazelnuts
  • 1 tbsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tbsp sesame seeds
  • 1 tbsp ground cumin
  • 1 large butternut squash
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/gas 6. Toast the hazelnuts in a frying pan over a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.

  2. Peel the butternut squash, remove the seeds and slice into wedges. Toss the wedges with the oil, then mix in the dukkah coating. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.

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Comments, questions and tips

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15th Jul, 2015
Nice and tasty. Lovely crunchy coating and the hazelnuts give lots of taste. Nice way of adding flavour to butternut squash.
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