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You'll love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.       Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  

Butternut Squash Salad with Dukkah [Vegan]

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Cooking Time


Ingredients You Need for Butternut Squash Salad with Dukkah [Vegan]

For the Salad:
  • 1 small butternut squash (about 1 pound/450 g)
  • 1/4 cup (60 ml) olive oil
  • 3 garlic cloves
  • 1 red jalapeño or other fresh chile
  • 1/2 bunch fresh parsley
  • 1 1/4 cups (250 g) instant couscous
  • 1 3/4 cups (420 ml) boiling water
  • 1 cup (160 g) drained cooked chickpeas
  • Juice of 1 small lemon
  • 3 tablespoons Dukkah (see below)

For the Dukkah:

  • 1/2 cup (75 g) mixed raw nuts
  • 2 tablespoons sesame seeds
  • 2 tablespoons coriander seed
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

How to Prepare Butternut Squash Salad with Dukkah [Vegan]

For the Dukkah:
  1. Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
  2. Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

For the Salad:

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
  3. While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
  4. Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
  5. Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
  6. Fluff the couscous with a fork. Mix in the squash and chickpeas.
  7. Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.
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