Description
Sweet, savory, and creamy all in one bite, this roasted butternut squash layered over honey labneh is elevated with sticky dates and crunchy hazelnuts.
Ingredients
Scale
- 1 medium butternut squash, peeled, halved, and sliced ¼-inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup labneh or full-fat Greek yogurt
- 1 tablespoon honey
- 6 Medjool dates, pitted and sliced
- ⅓ cup hazelnuts, toasted and roughly chopped
- Fresh thyme (optional), for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the squash slices with olive oil, salt, and cumin until evenly coated.
- Arrange the squash on the baking sheet in a single layer.
- Roast for 25–30 minutes until tender and caramelized.
- Toast hazelnuts in a dry skillet over medium heat for 5–6 minutes until golden and fragrant.
- Mix labneh with honey and spread it onto a serving plate.
- Layer roasted squash over the labneh, then top with sliced dates and chopped hazelnuts.
- Garnish with fresh thyme if using and serve warm or at room temperature.
Notes
- For extra creaminess, let labneh come to room temperature before spreading.
- Substitute hazelnuts with pecans or walnuts for a different nutty note.
- Use maple syrup instead of honey for a vegan version.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 16g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: butternut squash, roasted squash, honey labneh, vegetarian side, dates and hazelnuts, fall recipe