serves 4-6

  • 3 lbs honey nut or delicata squash
  • 4 tbsp unsalted butter
  • 4-6 fresh sage leaves
  • Flaky sea salt & freshly cracked pepper to taste
  • 1/2 pistachio dukkah for garnish
  • 4 tbsp extra virgin olive oil


Pistachio Dukkah:

  • 3 tbsp coriander seeds
  • 1 tbsp Evermill cumin
  • 1/2 c shelled pistachio nuts
  • 1/4 c sesame seeds
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper.


Preheat oven to 425º

Slice the squash into rounds or lengthwise and de-seed the squash. Place on a sheet pan and toss with olive oil, season with salt and pepper. Bake in the oven for 30-40 minutes. Remove from the oven and arrange onto a serving platter

Make the dukkah: toast the coriander seeds in a skillet. Once fragrant, remove from the skillet and place into a mortar & pestle with the cumin, sesames seeds, sea salt & freshly cracked pepper. Then toast the pistachios in the same skillet, remove from heat and roughly chop. Place into the spice and seed mixture. Store the remaining dukkah in a air-tight container for up to two weeks.

Make the brown butter: using a small pot or pan, melt the butter over a medium heat and continuously stir. The butter will foam and a nutty aroma will waft up, be careful not to burn, if you see smoke or smell anything burnt, start over.

Once the butter is melted, and has a faint golden brown color, add the sage leaves. Remove from the heat and pour over the squash. Garnish with a sprinkle of pistachio dukkah, flaky sea salt and freshly cracked pepper. Serve warm.