Butternut Squash & Labne Salad
Roasted Butternut Squash & Labne Salad
Lior Lev Sercarz
1 butternut squash, peeled, seeds removed, and sliced to half-inch disks
2 Tbsp Mousa N30
1/2 cup labne (or greek yogurt)
1/4 cup chopped toasted hazelnuts (or almonds)
1/4 dried cranberries
Half of a fresh lemon
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.
Variations & Ideas
• Made too much roasted squash? Blend the extra squash in a blender with some chicken stock or water to obtain a creamy soup.
• Use this same method to roast celery root slices or parsnips.
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