Kabocha Squash with Dukkah and Cider Molasses |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This brilliant combo of sweet squash with tangy yogurt, fruity syrup, toasted spices, and browned butter comes from Matthew Dillon, chef of Sitka & Spruce and the new Bar Sajor in Seattle. Ingredients:
1 1/2 teaspoons kosher salt, divided |
1 1/2 pounds kabocha squash, peeled, seeded, and cut into long, 1/2-in.-wide slices |
2 tablespoons butter |
1 cup plain whole-milk yogurt, at room temp |
about 3 tbsp. cider molasses or pomegranate molasses*, divided |
1/4 cup dukkah, homemade or store-bought*, divided |
flatbread, such as pita bread or naan |
Directions:
1. Put 1 in. water and 1 tsp. salt in a large pot with a steamer insert. Add squash; steam until tender but not falling apart, 8 to 10 minutes.
2. Cook butter in a small saucepan over medium-low heat, swirling, until it's golden and smells nutty, 3 to 4 minutes; set aside.
3. Season yogurt with 1/2 tsp. salt and spread on a very large platter or 8 plates. Arrange squash on top. Drizzle with 1 tbsp. cider molasses and the browned butter. Sprinkle with 2 tbsp. dukkah. Serve with flatbread and more cider molasses and dukkah to add at the table.
4. *Find pomegranate molasses at well-stocked grocery stores. Find dukkah at some gourmet grocery stores and , or make your own.
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