Roasted Delicata Squash with Peanut, Sesame and Squash Seed Dukkah

I cooked it and used olive oil instead of peanut oil. It was easy to cook, and amazing. A huge, huge hit with our dinner crowd.

Could I use olive oil or is roasting in the peanut oil essential to the flavor?

I'm familiar with Acorn squash and Butternut squash but what is Delicata squash & where can I find it?

I've never cooked with delicata squash before, but snagged a few at the farmers market. I cooked this according to the recipe, maybe even longer roasting time. It was tasty; I loved the texture and taste of the roasted seed topping. That was clever and glad I tried it. The skins on the squash were still a little tough. The squash were beautiful, but I wonder if they were a little mature? Still, an impressive dish to serve alongside a beef roast.

This was delicious! And I love that the whole squash is used…. I made it to go along with a somali- style fuul (another recipe from this site), and served it all with farro as recommended by other reviewers. Fabulous!

This was tasty but a little bland, using conventional peanut oil because here in the Boston area I can’t easily find and I’ve never seen green peanut oil. I like the idea of putting it over Farro or with some grain, and a contrasting fatty meat. We had lamb potstickers as a complement and that was a nice contrast. I think the suggestions in the other notes which I should’ve looked at ahead of time, our good ones to add some parsley or other flavors.

My first taste of delicata squash. This is an amazing and great recipe. The squash cooked perfectly in oil, sweet and not in any way dry. The seasoning on top was wonderful. In the rare season that delicata is available at my farmers market, I will make again! Not sure that you can substitute a different squash, like butternut, but this recipe as is, is delicious.

Dry--served with yoghurt over farro, which helped. I will add parsley next time.

Question: you don’t shell the squash seeds? You just grind the whole seed in the shell?

Found the dukkah to be quite bland with a somewhat flax-y texture as seeds did not process uniformly. Will not be making this dish again.

Adding fresh pomegranate seeds for some acid really made this delicious. Highly recommend you do too. We also cut the oil in have because good god the recipe calls for a lot of oil. Delish

Delicious! I took Paige's suggestion and also cooked farro, serving it all with farro and a grilled flat iron steak. Only made half of the dukkah, as we're just two, and the balance is in the freezer so we can use it over time. My picky husband (carnivore extraordinaire!) really enjoyed the recipe!

This was a huge hit. As part of a clean-out-the-pantry sinner I served it atop farro, with green lentils and sweet corn sautéed in butter with shallots along as well. A bitter green and some acid would have made it even better but it was a delicious simple dinner.

makes a lot of yummy dukkah; enough for leftovers for other purposes. We thought it was too peppery so we added more peanuts & sesame seeds.

Delicious. It makes a very substantial side because the dukka is essentially almost a sesame-peanut-squash seed butter. Not quite, but as you mix the dukka with the squash, those oils permeate the squash. It is one of those dishes that tastes uniform, so think of it as small, rich, little treat on the plate.