You might call this recipe a two-fer. It’s not just about the roasted delicata squash. It’s also about the smear of labneh that accompanies it.
Delicata is a small, oblong winter squash with green and yellow striated skin. The skin is edible (and nutrient-rich), so there’s no need to peel it. Delicata cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor.
Halve the squash lengthwise or slice into thin rings or half-moons to roast. Labneh is a soft cheese made from strained cultured dairy products, such as yogurt and kefir. It’s a tangy, creamy Middle Eastern staple that is often used as a dip and spread.
It’s also packed with probiotics and nutrients such as calcium and vitamin A. In this recipe, labneh provides a luxurious swipe for the roasted squash. The labneh is infused with preserved lemons and za’atar (a Middle Eastern spice mix), which bring salty, citrusy zing to the creamy labneh.
Preserved lemons are lemons that are salted and brined in their own juice. The brining process softens their skin, which you can eat. When buying preserved lemons, save the juices in the jar to use as a flavor booster.
A final shower of pistachios and lemon zest dresses up the finished dish. You can purchase labneh, preserved lemons and za’atar in well-stocked markets or specialty stores. You can also make your own labneh; a recipe is provided below.
Roasted Delicata Squash With Labneh Active time: 10 minutes Total time: 35 minutes Yield: Se.
