Recipes

Butternut Squash Labne

Embrace the fall and winter with this seasonal and luscious dip.

Servings: 4

Prep Time: 0h 20m

Cook Time: 60m

Ingredients

2 pounds butternut squash
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
¼ cup labne, Greek yogurt, or sour cream
¾ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 clove garlic, finely grated
2 tablespoons pomegranate seeds, for serving
2 teaspoons chopped fresh flat-leaf parsley, for sprinkling

Make it

Heat the oven to 400°F.

Cut the squash in half lengthwise, scoop out and discard the
seeds. Using the tip of a chef’s knife, score the flesh in a crosshatch pattern. Place the 2 halves on a rimmed sheet pan. Drizzle them with the oil and sprinkle with ½ teaspoon salt. Flip them over and roast for about 1 hour, or until very tender. Flip them back over and let cool.

Scoop out the butternut squash (you should get about 1½ cups)
and put into a blender. Add the labne, cumin, cayenne, lemon juice, garlic, and the remaining ¾ teaspoon salt. Blend until completely smooth and creamy.

To serve, spoon the butternut squash labne onto a small
serving plate and use the back of a spoon to spread it out. Top with the pomegranate seeds, parsley, and a drizzle of oil. Serve with our Za’atar and/or Sea Salt pita chips.