Dukka is an Egyptian spice blend made with a mixture of spices, nuts, and seeds. Here, it’s used as a tasty topper for roasted squash.


Credit: Photography by Christopher Testani

Recipe Summary test

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Brush the squash with oil. Season with salt and pepper. Place, cut-side down, on a baking sheet lined with foil. Roast until the squash is tender when pierced with a small knife, 50 minutes to 1 hour. 

  • Meanwhile, in a large skillet, cook the nuts over medium heat, stirring often, until toasted, 5 to 10 minutes. Transfer to a bowl; let cool. In the same skillet, cook the pepitas and sesame seeds over medium heat, stirring often, until the pepitas begin to pop and the sesame seeds are golden brown, 3 to 5 minutes. Add to the bowl; let cool. Add the coriander and cumin seeds to the skillet. Cook over medium heat, stirring often, until aromatic, about 3 minutes. Transfer to a plate; let cool. In a mortar and pestle, coarsely crush the seeds. (Or place them in a resealable plastic freezer bag and crush with a rolling pin or a heavy skillet.) Add the spices and mint to the bowl. Season the dukka with sea salt and pepper. 

  • In the same large skillet, melt the butter over medium heat. Cook, stirring often, until it stops foaming and turns golden brown, 3 to 5 minutes. Whisk in the honey. Stir in the dukka. 

  • Transfer the squash to a platter and cut into 2-inch pieces. Top with the dukka.