Make the Dukkah.
You can easily make a double batch to have on hand. I put some on my counter to use and the rest in a jar in the refrigerator to keep fresh. Always use at room temperature.
Heat a heavy frying pan to medium heat. Add the hazelnuts, pistachios and cashews. Stir constantly to dry roast them, about 3 minutes. Add the sesame and fennel seeds and toast for about 1 minute. Do not let burn. Scrape all into a bowl.and add the cumin and coriander.
In a food processor, place the nuts and spices. Pulse and grind until everything is fine. Scrape into a small jar.
Heat the oven to 400°
Wash the squash thouroughly. Only butternut squash needs to be peeled. The others have skin that is soft and tasty after roasting.
Cut the squash in half and scrape out the seeds. I use an ice cream scoop - easy and fast.
Cut the squash into 1" chunks and place in a large bowl. Toss with the salt, ancho chile, olive oil and 1 tbsp. of dukkah.
Place on a rimmed baking sheet or cast iron pan that can hold the squash in one layer, but keep crowded together.
Add 1/4 cup water to pan.
Place in oven and roast about 30 minutes, without turning. Test with a fork. Use a metal spatula to slide under all the squash to serve without breaking.
Serve with additional dukkah on top if desired.
Recipe by Jane O'Riordan