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Best Recipes, Vegetables, Vegetarian

Moruno's roasted butternut squash with dukkah

Moruno's roasted butternut squash with dukkah
Christina House / For The Times

Our restaurant critic, Jonathan Gold, has stated on more than one occasion that we have entered the age of the roasted vegetable. This is no more evident than at two newish Venice restaurants, Nyesha Arrington's Leona and Josiah Citrin's Charcoal, ... Read more

Total time: 1 hour, 20 minutes | Serves 4 to 8


  • 1 1/2 cup raw cashews
  • 1/3 cup sesame seeds
  • 1 tablespoon nigella seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons coriander seeds
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 teaspoons Aleppo pepper
  • Salt, to taste

Step 1Heat the oven to 325 degrees. Toast the cashews on a rimmed baking sheet until lightly golden and fragrant, 8 to 10 minutes. Remove and cool.

Step 2Combine the sesame and nigella seeds on a rimmed baking sheet and toast in the oven until fragrant, 4 to 6 minutes, or toast in a sauté pan until fragrant. Remove and cool.

Step 3Roughly chop the cashews and roughly grind or crush the cumin and coriander. In a sauté pan, melt the butter over medium heat until it begins to brown. Add the coriander and cumin and toast until fragrant, about 2 minutes. Add the cashews and toast until the cashews begin to brown, about 2 minutes. Stir in the sesame and nigella seeds, along with the Aleppo pepper and 1/4 teaspoon salt, or to taste. Remove from heat and set aside.

Roasted butternut squash with dukkah

  • 1 butternut squash, halved lengthwise and seeds removed
  • 1/4 cup (1/2 stick) butter, softened
  • Salt
  • Prepared dukkah
  • 2 tablespoons browned butter
  • 2 to 4 tablespoons honey, or to taste

Step 1Heat the oven to 450 degrees. Score the flesh of each half in a crosshatch pattern, butter each half generously with butter, and liberally salt.

Step 2Place each half, cut-side up, on a rimmed baking sheet and roast until the squash is softened and the outside is caramelized, 40 to 60 minutes, checking every 10 minutes. The squash is ready when it is readily pierced with a paring knife.

Step 3Serve each squash half still hot, drizzled with one-half of the dukkah, 1 tablespoon browned butter and 1 to 2 tablespoons honey, or to taste.

Note: Adapted from a recipe by chef Chris Feldmeier of Moruno Restaurant in Los Angeles.


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