Name: Roasted Butternut Squash & Labne Salad
Yield: 4
Ingredients: 1 butternut squash, peeled, seeds removed, and sliced to half-inch disks; 2 Tbsp Mousa N30; Olive oil; Salt; Peperoncino; 1/2 cup labne (or greek yogurt); 1/4 cup chopped toasted hazelnuts (or almonds); 1/4 dried cranberries; Half of a fresh lemon

Butternut squash lends itself to so many preparations but I find that simply roasting it and serving it hot or at room temperature is one of my favorite ways of cooking it. It can take on any spice or flavor and keep a nice texture even when fully cooked. It also reheats well which makes it a perfect side to have in your fridge for a quick meal.

Roasted Butternut Squash & Labne Salad

Author: Lior Lev Sercarz
Servings: 4
Category: Salad

Ingredients

1 butternut squash, peeled, seeds removed, and sliced to half-inch disks
2 Tbsp Mousa N30
Olive oil
Salt
Peperoncino
1/2 cup labne (or greek yogurt)
1/4 cup chopped toasted hazelnuts (or almonds)
1/4 dried cranberries
Half of a fresh lemon

Directions

Preheat your oven to 375 degrees.
In a bowl toss the sliced butternut squash with olive oil, salt, Mousa spice and some peperoncino. Spread the squash on a baking tray lined with parchment paper (or place in a roasting pan). Roast in the oven for about 20 minutes, until squash is tender but not falling apart.
Spread the labne in a serving dish or large plate. Top with the roasted squash and sprinkle the chopped hazelnut and cranberries on top. Drizlle the juice from the half lemon on top and a small drizzle of olive oil.