Hasselback Butternut Squash with Hemp Dukkah Recipe (Gluten-Free, Dairy-Free, Soy-Free)

Preheat the oven to 400°F (200°C).

Peel the butternut squash and cut off the ends. Slice the squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side down on a cutting board. Make shallow, evenly spaced cuts across the squash, being careful not to slice all the way through.

Place the squash halves on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and cinnamon (if desired).

Roast the squash in the preheated oven for 40-45 minutes, or until tender and caramelized, basting halfway through with any leftover olive oil.

While the squash is roasting, prepare the hemp dukkah. In a dry skillet over medium heat, toast the almonds, sesame seeds, coriander seeds, cumin seeds, and fennel seeds (if using) for about 2-3 minutes, stirring frequently until fragrant.

Remove from heat and let cool slightly. Transfer the toasted seeds and nuts to a food processor or mortar and pestle. Add the hemp seeds, salt, and pepper, and pulse until coarsely ground.

Once the squash is done, drizzle with a little olive oil and sprinkle generously with the hemp dukkah.

Serve immediately, garnished with fresh herbs if desired.