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Ingredients
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Vegetables
Dukkah
Toppings
Method
Preparation
Prepare the Dukkah
In a dry skillet over medium heat, toast the hazelnuts, sesame seeds, coriander seeds, and cumin seeds separately until fragrant. Allow to cool, then chop the hazelnuts coarsely and grind the spices in a spice grinder. Combine all the ingredients with salt and set aside.
Prepare the Squash
Preheat the oven to 400°F (200°C). Slice the summer squash into half-moons or rounds. In a large bowl, toss the squash with olive oil, salt, and black pepper until evenly coated.
Cooking
Roast the Squash
Spread the squash evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, turning halfway through.
Serve
Once the squash is roasted, remove from the oven and let cool slightly. Serve the squash topped with a dollop of creme fraiche, a sprinkle of dukkah, and garnish with fresh herbs.