Sumac Roasted Honeynut Squash with Tzatziki and Spiced Nuts
Sweet, savory and nutty, this recipe captures the flavors of autumn in the most delicious way. We roast honeynut squash, a pint-size relative of butternut, with the Middle Eastern spice sumac, which brings a bright lemony flavor to foods. Walnuts, cashews and pepitas coated with fragrant spices add crunch to the dish, while tzatziki—a refreshing Greek sauce of yogurt, cucumbers and herbs—contrasts nicely with the sweetness and spice. Honeynut squash doesn’t need to be peeled, as the skin becomes tender enough to eat when roasted. If you use butternut squash instead, you may want to peel it before cooking as it has tougher skin.
Ingredients:
For the squash:
- 2/3 cup (5 fl. oz./160 ml) extra-virgin olive oil
- 1 Tbs. honey
- 1 1/2 Tbs. ground sumac
- 1 tsp. ground Aleppo pepper or chili powder
- Kosher salt
- 3 small honeynut squash or 1 large butternut squash (about 2 1/2 lb./1.25 kg), halved lengthwise, seeded and cut into 1 1/2-inch (4-cm) wedges
For the tzatziki:
- 1 cup (8 oz./250 g) whole-milk Greek yogurt or labneh
- 1/2 cup (2 1/2 oz./75 g) finely grated peeled cucumber, squeezed to remove excess moisture (from 1/2 large cucumber)
- 1 Tbs. fresh lemon juice
- 1 Tbs. extra-virgin olive oil
- 1 garlic clove, grated on a Microplane
- 1 Tbs. chopped fresh dill
- 1 Tbs. chopped fresh mint
- Kosher salt
For the spiced nuts:
- 1/2 tsp. cumin seeds
- 1/2 tsp. coriander seeds
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. honey
- 1 Tbs. water
- 1/4 tsp. ground Aleppo pepper or chili powder
- 1/4 tsp. ground turmeric
- 1/4 cup (1 oz./30 g) raw walnuts, roughly chopped
- 1/4 cup (1 1/4 oz./40 g) raw cashews, roughly chopped
- 2 Tbs. raw pepitas (pumpkin seeds)
- Kosher salt
For the garnishes:
- 1 shallot, very thinly shaved on a mandoline (optional)
- Fresh mint leaves
- Pomegranate seeds
- Flaky sea salt
Directions:
To make the squash, preheat an oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, honey, sumac, Aleppo pepper and a big pinch of salt. Add the squash and toss until well coated. Transfer to a rimmed baking sheet and arrange the squash wedges cut sides up, spacing them about 1 inch (2.5 cm) apart. Roast until the squash is tender and lightly browned, 30 to 35 minutes.
Meanwhile, make the tzatziki: In a medium bowl, stir together the yogurt, cucumber, lemon juice, olive oil, garlic, dill and mint. Season to taste with salt. Refrigerate until ready to us.
To make the spiced nuts, in a large fry pan over medium heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 30 seconds. Add the olive oil, honey and water and stir to combine, then stir in the Aleppo pepper and turmeric. Cook, stirring, until the mixture begins to bubble and thicken, about 1 minute; it should look like loose syrup.
Stir in the walnuts, cashews and pepitas and cook, stirring frequently, until the nuts are toasty and golden, about 5 minutes. Immediately transfer the nuts to a baking sheet and spread in an even layer. Season to taste with salt. The mixture will become crunchy as it stands.
To serve, spread the tzatziki on the bottom of a serving platter or large plate. Top with the squash wedges and any residual oil from the baking sheet. Sprinkle with the nuts, then garnish with the shallot, mint leaves, pomegranate seeds and a sprinkling of flaky sea salt. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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