Roasted Honeynut Squash with Labneh, Sage, and Sumac
Roasted honeynut squash with a lightly sweetened marinade and fresh herbs, served on a bed of lemon labneh. The perfect side dish!
The perfect side dish for hosting guests!
I like to serve this vegetarian dish as an appetizer or side dish. It looks elegant on a beautiful table and is bursting with flavor.
If you can’t find labneh, Greek yogurt seasoned with lemon juice and zest will do just fine.
Why make this recipe?
- An elegant vegetarian dish: with its bed of lemon-flavored labneh, tangy sumac, and melt-in-your-mouth squash, this dish proves that you can cook vegetarian and still create something flavorful, rich, and refined.
- Discover honeynut squash: the little sister of butternut squash. It is smaller and does not need to be peeled.
- A crowd-pleasing recipe: the squash can be prepared in advance, roasted, and then simply plated when ready to serve. It’s the kind of dish that impresses guests without requiring you to spend the evening in the kitchen. Just place a large platter on the table and everyone can help themselves!
- A versatile recipe that adapts to any occasion: served in small portions, this roasted squash makes an elegant and colorful appetizer; in larger quantities, it perfectly accompanies a main course or can be transformed into a meal or light appetizer.
Preheat the oven to 425°F (220°C).
Cut the squash in half or into quarters if they are smaller. Season with salt and pepper and drizzle with olive oil.
Heat a cast iron skillet over medium-high heat. Place the squash flesh-side down in the hot skillet. Sear for 3 to 4 minutes until golden brown. Flip and turn off the heat.
Prepare the marinade by melting the butter in a small saucepan over medium heat. Add the maple syrup, garlic powder, thyme, sage, and vinegar. Pour the mixture over the squash and bake for 20 minutes until tender.
Serve on a bed of labneh (previously enhanced with a little lemon zest and juice), drizzle with honey, and sprinkle with sumac.
Bon appetit and enjoy!
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