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Roasted & Creamed Kabocha Squash With Táche & Cumin Pistachio Dukkah

By Chloe Lucas-Walsh
INGREDIENTS
1 medium sized kabocha squash
1/2 cup labneh
1 cup of Táche pistachio milk
2 tbsp extra virgin olive oil (plus 1 tbsp for roasting)
flaky salt
black pepper
1 tbsp pistachios
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp almonds
1 tbsp ground coriander
1 tbsp sesame seeds
How to make the roasted & creamed kabocha squash: 
  • Begin by cutting a medium sized kabocha squash in half through the stem and remove all of the seeds. The easiest way to do this is by scraping the seeds out with a spoon.
  • Next lay the squash cut side up on a baking tray, and season generously all over with olive oil and salt. Pop the tray into a 375 degree oven for 1 hour. You can tell when the squash is cooked as it will be fork tender, and slightly caramelized.
  • Once the squash is cooked through, remove it from the oven and set aside for 5-7 minutes until it is just cool enough to handle.
  • Using a wooden spoon, gently scrape out the caramelized inside of the squash, leaving the charred skin behind.
  • Add the inside of the squash into a mixing bowl with the labneh, Táche pistachio milk, extra virgin olive oil, flaky salt, and black pepper.
  • Using a potato masher, fork, or the back of a spoon, gently mash everything together. Once everything is broken down and looking creamy, use a spoon in these final steps to make sure everything is well combined. It should have a creamy consistency (though I do like a few lumps and bumps too, it makes for a more interesting texture). Set the creamed squash aside, whilst we make the dukkah.


How to make the pistachio dukkah: 
  • Onto the pistachio dukkah. With a sharp knife, on a cutting board, begin to chop the pistachios, almonds, fennel seeds and cumin seeds into smaller pieces. It can be a rough chop here, but I would suggest chopping a section of the nuts and seeds in to substantially smaller pieces. Again, it makes for a more interesting texture.
  • Add all of the chopped nuts and seeds into a small bowl. Add in the cumin powder, sesame seeds and a pinch of flaky sea salt and stir to combine.
  • Time to assemble! Spoon the creamed kabocha squash into your favorite bowl. Use a spoon to create some swirly swipes directly into the mashed squash. Drizzle some extra virgin olive oil over the squash and into the swirls and dips. Then generously sprinkle on some of the fragrant pistachio dukkah and enjoy!

A Note From the Chef


Cold weather has arrived here in the US and it has me day dreaming of all the traditional comfort flavors. I was at the store the other day and observing all of the usual PSL (pumpkin spiced latte) vibes. But it got me thinking. How could I make a dish that resonates with all the cosiness we’re seeking at this time of year - but leveled up? I was craving something different.

Kabocha is a type of winter squash, and commonly used in a lot of Japanese cooking. Part of the pumpkin family, it is being used more and more in US cooking these days. Kabocha squash has dark green skin and an orange interior with a fluffy, chestnut-like texture. It is a little sweeter than a butternut squash and has a firmer, less watery flesh. Perfect for mashing!

Dukkah is an Egyptian / Middle Eastern nut, seed and spice blend. Dukkah livens up almost everything and is such a versatile condiment. Incredible with just bread and oil, for topping some hummus, it is so fantastic sprinkled over some roasted vegetables or seen here as a topping to some mash!

Gone are the days of just mashing potatoes, I wanted to challenge that notion, and here we have my roasted and creamed kabocha squash.

I believe the flavor of this nutty squash pairs so beautifully with the pistachio milk and the savory sprinkling of dukkah. The creaminess of pistachio milk worked so well here. It helped hydrate the squash enough to make a perfectly velvety mash. From the outside, these are all familiar fall flavors, but with a Middle Eastern twist. This dish has a distinctly savory overtone, and is so simple to make.

Perfect for your Thanksgiving table with a spin, perhaps? Or you can just as well pair this with some zucchini and halloumi skewers doused in honey. This would also go perfectly with some garbanzo bean falafel and tahini.


About Chloe Lucas-Walsh

Chloe lives in Los Angeles with her husband and 3 cats. She is a freelance recipe developer, food stylist, writer, art director and creative. She loves to constantly cook, eat, travel, write, and learn about other cultures. She's a natural wine fanatic, enjoys drinking very dirty vodka martinis, lives for long leisurely brunches with friends, and hosts weekly dinner parties out of her home. She was Chloe is cooking up next @chloecooks___

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