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    Published: Nov 16, 2015 · This post may contain affiliate links.

    How to make easy work of Delicata squash with feta, red onions and dukkah, or a Sabatier cleaver review

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    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy. This surprising combination makes a wonderful side dish for the fall season.

    This post is a partnership with Sabatier, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    I am standing at the counter chopping onions to make delicata squash with feta, red onions and dukkah. Their peel is slippery, and I struggle to get a firm grip on the head. The cuts come out uneven, a messy affair that will not cook at the same time, and I get more and more flustered as I go along. My eyes are watering, and my bangs are getting in my eyes.

    And right then, without even noticing, my knife slips and I cut at the end of my finger. Blood appears where just a second ago, there was pink skin.

    Sound familiar? Any cook worth their salt has a similar story. One minute you're chopping vegetables, and the next you're on the couch, desperately trying to stop the bleeding.

    But you know what is the best way to avoid this type of accident? Get yourself good knives.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    A good knife was particularly important in the preparation of this delicata squash with feta, red onions and dukkah. The squash itself is strangely shaped and firm, while the onions are slippery and tend to break apart into a million pieces. The dukkah requires the chopping of peanuts and the crushing of spices.

    Though it requires a good deal of work, it all comes together into a beautiful dish. Once roasted (with the skins on!), the delicata squash is sweet and mellow, with a faint aftertaste of coconut oil. The onions, which are soaked in water to reduce their sharpness, provide a nice balance to the creamy feta. A generous sprinkling of fragrant dukkah completes the dish, turning it into a beautifully composed Middle Eastern dish that would compliment any feast.

    And all it required was one good knife.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    The worst accidents in my kitchen involved boiling water and oil, not knives. But you could say that's because I've always been careful about the kind of knives I keep: they're sharp, well-crafted, and well-used.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    Perhaps this is why I was so exciting to test out Sabatier's new knife line. Unlike most of the knives chefs own, the Sabatier blades are affordable, widely available, and come in two useful shapes: a cleaver and a santoku knife, a Japanese chef's knife. As I already own a santoku (my trusted Global, which was anything but cheap and widely available), I immediately wanted to try the cleaver.

    Over the next month, I tested the Sabatier cleaver on a variety of vegetables. It cut through yams and squash, though not as easily as I expected - you need a good amount of weight to maneuver the big blade, especially as it was perched on a relatively thin handle. The handle itself was the knife's biggest downside: it's too narrow for my hands, and feels flimsy - a scary thought when you're bringing down a sharp, 6-inch blade on a stubborn delicata squash.

    I was pleasantly surprised by the knife's ability to easily cut through delicate vegetables like cucumbers, shallots and mushrooms. It was fairly light and decently balanced, especially for such a big knife. I found myself reaching for this unexpected blade for some of the most delicate jobs in my kitchen, and they were a breeze to execute.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.
    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    Overall, the Sabatier cleaver became another trusted resource on my knife rack. I used it alone in preparing this delicata squash with feta, red onions and dukkah, and it made easy work of the whole affair. It wouldn't be the only knife I own, but it's a great way to diversify your knife set for a sliver of what it would cost to buy a professional grade cleaver.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    And if you'd like to test one out for yourself, just enter my giveaway below! A lucky winner will win one Sabatier 6-inch cleaver for their very own collection.

    a Rafflecopter giveaway

    However, you'll have to make your own delicata squash with feta, red onions and dukkah. Sorry.

    As you can imagine, I have received the Sabatier cleaver free-of-charge in exchange for this review. However, all opinions expressed here are my own; you can always expect me to be honest with you guys!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy.

    Recipe

    Squash with feta, onion, and dukkah

    Delicata squash with feta, red onions and dukkah (Sabatier cleaver review + GIVEAWAY)

    Ksenia Prints
    Delicata squash with feta, red onions and dukkah is a perfect interplay between sweet and mellow, sharp and tangy. A sprinkling of Middle Eastern dukkah ties it all into a fragrant mixture.
    4 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 minutes mins
    Cook Time 32 minutes mins
    Total Time 1 hour hr 2 minutes mins
    Course Salad
    Cuisine Middle Eastern
    Servings 4

    Ingredients
      

    • 1 delicata squash
    • ¼ red onion
    • ¼ cup crumbled feta
    • 1 teaspoon grainy mustard
    • ½ teaspoon honey
    • 6 teaspoon olive oil
    • 3 teaspoon white wine vinegar
    • 2 TBs dukkah
    • Salt and pepper
    • Fresh cilantro chopped finely (optional)
    • For dukkah:
    • 4 TBs sesame seeds
    • 3 TBs coriander seeds
    • 2 TBs cumin seeds
    • 1 TB black peppercorns
    • ½ cup roasted peanuts
    • 1 teaspoon dry green mint or 1 TB fresh mint
    • 1 teaspoon salt

    Instructions
     

    • To preapre dukkah, Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
    • Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
    • Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a well-sealed jar; dukkah will keep for weeks.
    • Preheat oven to 325F.
    • Slice onions into crescent moon shapes. Soak in a bowl with cold water for at least 30 minutes. Drain and set aside.
    • Slice squash into crescent moons. Arrange squash on baking sheet, topped with 2 teaspoons of oil, salt and pepper. Bake for 30 minutes.
    • To prepare dressing, in a jar combine mustard, honey, olive oil, white wine vinegar, salt and pepper to taste. Close jar and shake well to emulsify.
    • Arrange squash on a large serving platter. Top with onions, feta and dressing. Sprinkle dukkah mixture and minced fresh cilantro on top.
    Tried this recipe?Comment + Rate Below!
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    1. Kathryn @ The Scratch Artist says

      November 16, 2015 at 9:52 pm

      This looks so delicious. I have been eating so much delicata. It is my new favorite squash variety. And I can completely relate to the onion chopping incidents!

      Reply
      • kseniaprints says

        November 17, 2015 at 1:31 pm

        Onions... I swear, if they weren't so darn delicious, I'd never chop another one as long as I live.

        Reply
    2. deneen says

      November 17, 2015 at 9:24 am

      The knife that I consistently reach for is my inexpensive Victorinox. It holds an edge, feels good in the hand & gets the job done.

      Reply
      • kseniaprints says

        November 17, 2015 at 1:32 pm

        I actually *love* Victorinox. I bought them for a few cooking workshops I organized - they were perfect for filleting whole fish in lieu of a fancy fish knife.

        Reply
    3. Madeline says

      November 17, 2015 at 10:27 am

      Yum! I love autumn squash and this sounds delicious! : )

      Reply
      • kseniaprints says

        November 17, 2015 at 1:31 pm

        Thank you so much, Madeline!

        Reply
    4. Rosie says

      November 17, 2015 at 12:20 pm

      4 stars
      As someone with a drawer full of blunt Dollar Store knives and two recent IKEA acquisitions, I am extremely jealous of this squash machete!

      Reply
      • kseniaprints says

        November 17, 2015 at 1:30 pm

        Haha, though the name machete always conjures up pretty negative imagery in my mind, I do feel a bit badass having it called that 😉

        Reply
    5. Sarah says

      November 17, 2015 at 12:40 pm

      I actually don't eat very much squash because they are so hard to chop with just a regular chopping knife. The Henckel knives that I have are pretty good (I like that I can sharpen them!) but they don't hold up very well against squash. But with the red onions & feta this recipe looks so good I might have to try it!

      Reply
      • kseniaprints says

        November 17, 2015 at 1:33 pm

        Yeah, you need a big knife to really cut squash easily. This cleaver sure helped!

        Reply
    6. val says

      November 17, 2015 at 3:57 pm

      I really like Victorinox.
      And I really like this recipe!

      Reply
      • kseniaprints says

        November 18, 2015 at 3:47 pm

        Thank you, Val! I love Victorinox as well.

        Reply
    7. jan says

      November 17, 2015 at 4:31 pm

      Ha. My two biggest kitchen nemeses - onion because after two cuts I cannot see what I'm doing and squash because my knives can't handle them. Unfortunately, I love those items as well.
      I just bought a bread knife and am still amazed at the fact that I didn't have to, no pun intended, squash all those fabulous loaves of bread over the years.

      Reply
      • kseniaprints says

        November 18, 2015 at 3:49 pm

        It's crazy what a difference a good bread knife makes! We bought a Henckels bread knife a few years back because we did a lot of bread baking, and it made a huge difference in our lives. And it wasn't even that fancy!
        I hear ya on the two nemeses. I also dread cutting yams and chilli peppers, because I get a skin irritation from the seeds.. 🙁

        Reply
    8. mickey kinakin says

      November 17, 2015 at 6:19 pm

      I would like to enter the knife contest

      Reply
      • kseniaprints says

        November 18, 2015 at 3:49 pm

        You're in! Too bad you didn't tell me what knife you liked though.....

        Reply
    9. Sarah Carson says

      November 17, 2015 at 9:48 pm

      That is one handsome cleaver! The squash look delightful as well. Keep up the good work! 🙂

      Reply
      • kseniaprints says

        November 18, 2015 at 3:50 pm

        Thank you, buddy!

        Reply
    10. jacquie says

      November 17, 2015 at 10:40 pm

      I just get run of the mill knives so no specific favorite. I would love the opportunity to use a really good one.

      Reply
      • kseniaprints says

        November 18, 2015 at 3:50 pm

        I wouldn't say this is the world's BEST cleaver, but it's pretty nice 🙂 Good luck!

        Reply
    11. danielle is rooting the sun says

      November 18, 2015 at 12:06 am

      ksenia - - delicata is such a giving and delightful squash, your dish is of the best kind of seasonality. the spices are perfect and warming, and i am a huge fan of red onion!

      i can relate a thousand times to the canning dangers, too many burns to mention (you'd think i'd learn eventually!). ah, but i must agree, knives are never something to compromise on. they are an absolute must. very cool cleaver.

      wishing love to your week! xo

      Reply
      • kseniaprints says

        November 18, 2015 at 3:51 pm

        I thought you'd like this one - seeing your delicata squash recipe this week gave me serious cravings! I just might have to get some more.... Thank you, friend 🙂 <3

        Reply
    12. Katie @ Whole Nourishment says

      November 18, 2015 at 2:48 am

      Ha, yes getting good knives is really important. And keeping them sharp is the other important piece. 😉 I have an electric sharpener but I should use it more often. My favorite knife is definitely my Wusthof Santoku 7 inch. It makes quick work of everything. And this salad looks truly delicious. I love everything about it and it's going on my list to make soon!

      Reply
      • kseniaprints says

        November 18, 2015 at 3:53 pm

        I have a regular manual sharpener, and like you, I don't use it enough..... I've been wanting to get my Global professionally sharpened for a while now. And if you make this salad, let me know how you like it!

        Reply
        • Katie @ Whole Nourishment says

          November 19, 2015 at 1:23 pm

          I made this salad tonight and it was amazing. Loved the dukkah dressing and the sharpness of the red onions are the perfect contrast to the sweet squash. I used goats cheese since I already had it on hand but no doubt feta would have been even better.

          Reply
          • kseniaprints says

            November 19, 2015 at 2:28 pm

            I can totally see how goat cheese would go well here! We made this salad three times already - it's so much more than the sum of its parts. I'm thrilled you liked it 🙂

            Reply
    13. karen says

      November 18, 2015 at 10:40 am

      My favorite knife is my bread knife - mostly because I love fresh bread so much

      Reply
      • kseniaprints says

        November 18, 2015 at 3:53 pm

        I hear ya, Karen. My boyfriend uses ours every day - we bought a Henckels bread knife a few years back because we did a lot of bread baking, and it made a huge difference in our lives. And it wasn’t even that fancy!

        Reply
    14. DJ says

      November 18, 2015 at 12:00 pm

      I don't really have a favorite knife, but I am really loving this cleaver!

      Reply
      • kseniaprints says

        November 18, 2015 at 3:53 pm

        Thanks, DJ!

        Reply
    15. manda says

      November 18, 2015 at 3:47 pm

      I like a bread knife.

      Reply
      • kseniaprints says

        November 18, 2015 at 3:54 pm

        You're not alone - there are a few bread knife lovers here!

        Reply
    16. Nancy says

      November 18, 2015 at 8:01 pm

      It would be great to have a knife that could handle squash. I have been known to take very large ones to the garage and use an axe on them, just to get that first cut! We have a nice chef's knife from Grohmann (Nova Scotia manufacturer), but it doesn't always have enough heft.

      Can I saute the red onion or roast it with the squash? Raw onions just don't agree with me anymore.

      Reply
      • kseniaprints says

        November 19, 2015 at 11:04 am

        An axe??? Wow, you're hardcore!
        You can absolutely roast the onions with the squash. Though the recipe calls for soaking the onions - I have found that really takes the bitterness out, and it might go easy on your tummy as well. But totally your call!

        Reply
    17. Robyn says

      November 18, 2015 at 8:03 pm

      The cleaver!!!! Ugh wannntttttt

      Reply
      • kseniaprints says

        November 19, 2015 at 11:04 am

        Haha good luck! Hope you'll get it 🙂

        Reply
    18. Nancy Lovering says

      November 18, 2015 at 8:08 pm

      I really like my chef's knife from Grohmann (Nova Scotia manufacturer). But even it is no match for some squash. I have been known to take really big ones to the garage & use an axe on them!

      Can I saute or roast the onions? Raw ones just don't agree with me anymore.

      Reply
      • kseniaprints says

        November 19, 2015 at 11:05 am

        A local knife manufacturer? I'd love to hear more!

        Reply
    19. grace says

      November 19, 2015 at 8:02 am

      i have to say that my serrated bread knife is my current favorite--it's great for tomatoes too!

      Reply
      • kseniaprints says

        November 19, 2015 at 11:05 am

        Totally true. Our bread knife gets tomato action as well.

        Reply
    20. Berta says

      November 20, 2015 at 6:53 pm

      I seem to have a very, very strong dislike for sharp knives since early childhood, but that doesn't mean that I can't appreciate a good knife - without my beloved one, my food decorating skills go out of the window 😉
      The person who wins this cleaver will be lucky one and they will be even luckier if they muster up the courage to prepare this scrumptious dish with it!! 🙂

      Reply
      • kseniaprints says

        November 24, 2015 at 6:32 am

        Hahaha, you made me laugh. I have to use that the first time I used the cleaver to chop into a butternut squash, I definitely felt a bit like a ninja. It was kind of awesome.

        Reply
    21. Sisi says

      November 20, 2015 at 9:15 pm

      I love my Santoku knife. It's so versatile. The one knife I don't have is a cleaver!

      Reply
      • kseniaprints says

        November 24, 2015 at 6:32 am

        Well, maybe after this you will! Good luck!

        Reply
    22. Isabelle says

      November 22, 2015 at 1:28 pm

      I've never worked with a huge cleaver, but I'm curious. Thinking of getting a peasant's knife from Lee Valley. Do you leave your onions joined at the root when cutting? Makes a world of difference!
      Xo

      Reply
      • kseniaprints says

        November 24, 2015 at 6:33 am

        I sure do! Otherwise I'd be chopping off a lot more than lopsided onions 😉 I've never tried the Lee Valley knives - are they good?

        Reply
    23. Stacey Roberson says

      November 22, 2015 at 2:29 pm

      We have a Shun Chef's Knife that is my absolute favorite.

      Reply
      • kseniaprints says

        November 24, 2015 at 6:34 am

        A knife company I don't know? I am going to google it right now! Thanks for reading.

        Reply
    24. Victoriavvon says

      December 20, 2016 at 6:01 am

      This looks delicious, but is it missing the directions for the dressing?

      Reply
      • kseniaprints says

        December 27, 2016 at 6:55 am

        You are absolutely right, my bad! Fixed 🙂

        Reply

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