Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts
Searching for a fall side dish that's Thanksgiving-ready yet simple enough for a weeknight dinner? This roasted butternut squash with honeyed labneh (or strained Greek yogurt)Z, dates, and hazelnuts is unique, flavorful, and easy.
- 1 medium butternut squash (about 2 pounds, peeled, seeded, and cut into 1/4-inch slices)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sumac
- 1/8 teaspoon dried sage
- 1/8 teaspoon ground cinnamon
- 1 cup labneh ((or full-fat Greek yogurt strained for 30 minutes))
- 2 teaspoons honey (plus more for drizzling)
- 3 Medjool dates (pitted and chopped)
- 1/4 cup toasted hazelnuts (roughly chopped)
- fresh thyme or sage (for garnish)
- Preheat oven to 425°F. Place racks in the top and bottom third positions. Line two baking sheets with parchment paper.
- Toss squash slices with olive oil, salt, black pepper, thyme, sumac, sage, and cinnamon. Spread in a single layer on the prepared sheets. Roast 20 to 25 minutes, flipping halfway, until tender and lightly caramelized.
- In a small bowl, stir honey into the labneh with a pinch of salt. Adjust sweetness to taste.
- Spread a layer of honeyed labneh on a serving platter or individual plates. Arrange roasted squash slices on top, slightly overlapping.
- Sprinkle with dates and toasted hazelnuts. Drizzle additional honey if desired. Garnish with fresh herbs.
- Serve at room temperature or slightly warm.
A Unique Fall Squash Recipe You'll Love
I love butternut squash, and my site has tons of roasted butternut squash recipes-from sausage-stuffed butternut squash to a festive butternut squash pasta salad. Today I'm sharing another squash side dish that's a little unique yet still super easy to make. It works as a vegetarian, lighter Fall side for everyday meals, and it fits right in on a Thanksgiving table alongside richer mains. Here's how I assemble it:
- First, I roast thin slices of butternut squash seasoned with thyme, sage, sumac (or lemon seasoning), black pepper, and a pinch of cinnamon.
- Then, I spread a smooth layer of honeyed labneh (or strained full-fat Greek yogurt) on a platter and layer the warm squash over the top.
- Finally, I add chopped dates and toasted hazelnuts, finish with a light drizzle of honey, and scatter a few fresh herb leaves.
The Ingredients & Substitutions
- Choosing the squash: Look for a firm butternut squash with no soft spots or wrinkles. Medium to large squash works well for slicing evenly.
- Olive oil matters: A good quality extra virgin olive oil enhances the sweetness of the squash and brings out the spices.
- Honey options: Mild-flavored honey like clover works best. You can also use maple syrup or agave.
- Labneh alternatives: If labneh is unavailable, full-fat Greek yogurt works as a substitute. Strain it for 30 minutes for a thicker consistency.
- Date variations: Medjool dates provide sweetness and texture. Dried figs, dried cranberries, or raisins can be used as substitutes.
- Nut swaps: Hazelnuts add crunch and flavor, but almonds or pecans also work well. Lightly toast them to bring out their aroma.
- Spice flexibility: Sumac adds a subtle tang. You can replace it with a light sprinkle of smoked paprika.
What is Labneh?
Labneh is a Middle Eastern strained yogurt cheese. It's made by draining yogurt (usually whole-milk) through a cheesecloth until it loses much of its liquid whey, leaving behind a thick, spreadable, tangy dairy product that's somewhere between Greek yogurt and cream cheese. Strained Greek yogurt mimics labneh most closely in both flavor and texture.
Labneh Substitutions
- Greek yogurt (full-fat): Closest in taste and tang-strain it overnight in a cheesecloth to thicken it into labneh-like consistency.
- Whipped ricotta: Blend ricotta with lemon juice, salt, and a splash of olive oil.
- Sour cream: Works in dips and as a topping; tangy but looser in texture.
- Cream cheese: Thicker, richer, less tangy-good if you want that creamy spreadable quality.
- Mascarpone: Mild and creamy, but sweeter, softer, and less tangy.
- Skyr: Thick and high-protein; slightly milder tang.
- Plating: Serve as a striking vegetarian main or side. Arrange the squash in slight overlaps on a wide platter for a clean, restaurant-style look.
- What to pair with: This dish pairs beautifully with roast chicken, roasted Cornish hens, lamb, or roast duck; also great with a hearty grain salad (farro, quinoa) or a veggie side like Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries to balance the richness.
- Best temperature: Plate the squash while warm so it gently softens the labneh to room temp-everything tastes cohesive and lightly warmed.
- Use the leftovers: Chop extra squash into grain bowls, shawarma bowls, salads, or omelets. Spread the honeyed labneh on toast or use it as a dip for roasted veggies like green beans.
