Breakfast

Winter Squash Fatteh with Tahini Yogurt & Aleppo Brown Butter

Name: Winter Squash Fatteh with Tahini Yogurt & Aleppo Brown Butter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 300 g kabocha or butternut squash, peeled, in 3/4-inch cubes; 2 tbsp olive oil, divided; 1 tsp ground cumin; 2 six-inch pita breads, split into 2 rounds each; 1 tsp za'atar; 1 cup canned chickpeas, drained and rinsed; 3/4 cup plain Greek yogurt; 2 tbsp tahini; 1 small garlic clove, grated; 1 tbsp fresh lemon juice; 2 tbsp cold water; 1 1/2 tbsp unsalted butter; 2 tbsp pine nuts; 1 tsp Aleppo pepper; 2 large eggs; 1 tsp white vinegar; 1/4 small red onion, thinly sliced; 1 tsp sumac; 2 tbsp chopped parsley; 1 tbsp chopped mint; kosher salt and black pepper

Crisp za'atar pita shards sit under cumin-roasted squash, warm chickpeas and garlicky tahini yogurt, finished with a sizzling Aleppo-pine nut brown butter. It is the Levantine breakfast of cold mornings, built in layers so every bite has crunch, cream and spice.

610cal per serving 28gprotein 62gcarbs 28gfat 20min prep 40min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this