Kabocha Squash with Dukkah and Cider Molasses

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.

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

Step 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.

Step 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.

Step 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.

Step 4

*Find pomegranate molasses at well-stocked grocery stores. Find dukkah at some gourmet grocery stores and worldspice.com, or make your own.

Nutrition Facts

Amount Per Serving
Calories 113Calories from Fat 45

% Daily Value *
Total Fat 5.7g9%

Saturated Fat 2.7g14%
Cholesterol 12mg4%
Sodium 267mg12%
Total Carbohydrate 15g5%

Dietary Fiber 2.7g11%
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Kabocha Squash with Dukkah and Cider Molasses