Skip to main content

14 Jan, 2024

Roasted squash with hummus, dukkah and mint

We are going through a phase of dukkah with anything. Or just on its own by the spoonful. This squash dish with hummus, dukkah and mint is the perfect starter or weekend lunch/dinner. It's so simple but so satisfying, and minimal effort as the rich, caramel-like, nutty flavour of the squash does most of the talking.


Serves 2 as a main or 4 as a side:


  • 1/2 medium Delica, acorn or butternut squash, cut into 90g wedges, deseeded
  • Fresh mint

For the dukkah:

  • 50g blanched hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 2 tbsp sesame seeds

For the hummus:

  • 400g tin chickpeas
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • Pinch of salt


  1. Heat oven to 180 degrees celsius. Mix the dukkah ingredients in a bowl then pout into a baking tray and cook for 8-10 mins until toasted. Add to a blender and pulse until the nuts are chopped not smooth.
  2. Place the squash in a baking tray and drizzle a little cold-pressed extra virgin rapeseed oil over the top with some salt and pepper. Leave the skins on for extra fibre and texture. Roast in the oven for 30-35 minutes until golden and soft.
  3. Meanwhile, make the hummus. Put the chickpeas and half the water from the can in a food processor along with the oil and tahini and add a good pinch of salt. Blitz until silky smooth and fluffy.
  4. Dollop and spread the hummus onto a plate and top with the wedges of squash, a sprinkling of the dukkah and fresh mint. Add an extra drizzle of extra virgin olive oil, salt and pepper. Serve as a starter or alongside some greens for a balanced meal.