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Butternut Squash Salad from Vegan Everything

Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.
Course Salad
Cuisine American
Keyword Butternut Squash Salad
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4 servings
Author Nadine Horn and Jörg Mayer


  • 1 small butternut squash (about 1 pound/450 g)
  • ¼ cup (60 ml) olive oil
  • 3 garlic cloves
  • 1 red jalapeño or other fresh chile
  • ½ bunch fresh parsley
  • cups (250g) instant couscous
  • cups (420 ml) boiling water
  • 1 cup (160 g) drained cooked chickpeas
  • Juice of 1 small lemon
  • 3 tablespoons Dukkah see below


  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.

Recipe Notes

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

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. theexperimentpublishing.com