Butternut squash and sweet potato with spices and seeds

Butternut, patates douces et oignon rouge aux épices

Butternut, patates douces et oignon rouge aux épices

Butternut, sweet potatoes and red onion with spices

In France, we don’t know much about the ? dukkah (click to learn more, I already told you about it). I don’t know why this mixture of seeds based on hazelnuts, almonds, sesame, coriander, cumin, salt and pepper is unknown. Maybe because we don’t have a lot of immigration from Egypt? Cooking often travels thanks to its inhabitants.

Anyway you can buy it ready-made or mix all these seeds together and enjoy.  In my bag the dukkah was perfumed with Colombo powder.

I can hear you thinking:

Damn it, how many stores will it take to find the ingredients?

Don’t worry, I’ll give you a simplified recipe. Instead of Colombo powder, you can put a little curry or a little turmeric, it’s also delicious.

In short, here is the recipe for 6 people:

  • 1 squash Butternut
  • 3 sweet potatoes
  • 1 red onion
  • 50 g of dukkah colombo or mix 1 tablespoon curry powder with 2 tablespoons sesame seeds, 3 mixed almonds and 3 mixed hazelnuts, 12 teaspoons crushed coriander seeds (optional) and 1 teaspoon cumin powder.
  • 1 pinch of salt
  • 3 tablespoons of olive oil

Peel the squash and sweet potatoes. Remove the seeds from the squash. Peel the red onion. Cut into large cubes. Drizzle with olive oil, sprinkle with dukkah or spice and seed mixture. Salt and mix (hands are good).

Preheat the furnace to 210°C.

Place the seasoned vegetables on a non-stick baking sheet and put them in the oven for 50 minutes on rotating heat. It is important to be on rotating heat to dehydrate the vegetables, whether they are crispy and not soggy.

Butternut, patates douces oignon rouge dukkah

Butternut, sweet potato red onion dukkah

Enjoy your meal!

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