Recipe by Mindy Fox
This article originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 1 hour
- 1/4 cup raw pepitas
- 1/4 cup plus 1/2 tsp. olive oil
- 3/4 cup pecans
- 1 tsp. za’atar
- Pinch cayenne pepper
- 3 lb. butternut squash—peeled, seeded, and cut into 1/2-inch wedges
- 3/4 cup red wine vinegar
- 1 1/2 tbsp. sugar
- 1 small red onion, thinly sliced
- Chopped fresh flat-leaf parsley, for serving
1. Arrange the rack in the middle of the oven; preheat to 325°.
2. On a large rimmed baking sheet, toss the pepitas with 1/2 tsp. oil. Bake for 5 minutes. Toss the pecans with the pepitas. Bake until fragrant, 8 to 10 minutes more. Immediately transfer to a bowl and toss with the za’atar, cayenne, and 3/4 tsp. salt; let cool.
3. Increase the oven temperature to 450°.
4. On a large rimmed baking sheet, toss the squash with 1/4 cup oil; season with salt and pepper. Spread in an even layer on the baking sheet. Roast until tender and golden, 40 to 45 minutes.
5. In a small pan, bring the vinegar, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper just to a boil over medium-high heat, whisking to dissolve the sugar. Add the red onions, return to a boil, then remove from the heat. Let cool to room temperature, about 20 minutes.
6. Transfer the squash to a platter. Top with half of the pickled onions. Coarsely chop together the pecans and pepitas. Adjust the seasoning, then sprinkle 1/ 3 cup of the dukkah over the squash. Top with the parsley. Serve the remaining onions and dukkah on the side.