Embrace the Flavors of Fall with Roasted Squash & Dukkah Garnish

As the seasons shift, there’s a wonderful pull toward dishes that are both comforting and nourishing. At Murrieta’s Well, we believe in savoring these moments with fresh, seasonal ingredients that invite a celebration of flavor and creativity. This roasted squash recipe by Chef Leigh Orleans lets you choose from a variety of delicious options—whether it’s the rich, nutty koginut squash or another fall favorite like butternut, acorn, or delicata. Paired with tangy labneh and a crunchy homemade dukkah garnish, it’s a versatile dish that shines as a centerpiece for a cozy night in or as a delightful side for Thanksgiving gatherings. For a truly special pairing, enjoy it with a glass of Murrieta’s Well Tempranillo, adding depth and warmth to every bite.

Ingredients

1 squash of your choice (koginut, butternut, acorn, or delicata), rinsed and halved, seeds removed (reserve for roasting, optional)

Olive oil, as needed

Salt, to taste

1 tsp cumin seeds

1/4 cup pepitas

1 tbsp cumin seeds

1 tbsp coriander seeds

1/2 tbsp caraway seeds

Watercress or arugula, for garnish

Pomegranate arils, for garnish

Sumac, to taste

1/2 cup labneh (or Greek yogurt)

https://murrietaswell.com/wp-content/uploads/2024/11/1000029963.png

Instructions

Roast the Squash: Preheat the oven to 450°F. Slice the prepared squash of your choice into wedges. Toss with olive oil, a pinch of salt, and cumin seeds. Arrange on a sheet tray and roast for about 12 minutes. Flip the wedges and roast for another 10 minutes, or until golden and caramelized around the edges.

Prepare the Dukkah: While the squash roasts, make the dukkah. Toast pepitas in a pan with 1 tsp olive oil until golden brown, then transfer to a paper towel-lined tray and salt lightly. In the same pan, add another tsp of olive oil and toast cumin, coriander, and caraway seeds until fragrant. Adjust salt as needed.

Plate the Dish: Spread labneh on a serving plate, then layer the roasted squash wedges over it. Top with fresh watercress, pomegranate arils, and a sprinkling of dukkah. Finish with a dash of sumac and a drizzle of olive oil.

Serve this warm with Murrieta’s Well Tempranillo for a pairing that enhances the earthy squash and vibrant spices, creating a harmonious balance perfect for savoring the flavors of fall.

Other Favorites

Fig, Cheese, and Prosciutto Baguette

Grilled Chicken Tacos & Tempranillo

Why This Pairing Works

Murrieta’s Well Cabernet Sauvignon is known for its full-bodied profile with notes of dark berries, plum, and a hint of spice. These flavors pair beautifully with the robust pepperoni, while the ricotta adds a creamy contrast that complements the wine’s smooth tannins.