Name: Roasted Butternut Squash with Roasted Pepper
Yield: 2-4
Ingredients: 1 pound container of peeled and cut butternut squash; 1 Tbsp Iris or Za’atar blend; 1 tsp fine sea salt; 1/4 cup olive oil; 2 Tbsp sliced scallions; 1/4 cup labne; -; Roasted Pepper Harissa; In a blender or food processor, blend the ingredients until smooth and store refrigerated.; 1 cup roasted red pepper; 1 Tbsp Izak blend; 1 Tbsp Aleppo chili; ½ cup olive oil; ½ tsp fine sea salt

Caramelized butternut squash meets a fresh roasted pepper harissa, rich with sweet pepper flavor and gentle heat, balanced by cool, creamy labne. Season the squash with Iris for nutty sweetness or Za'atar for an herbal, tangy variation.

Roasted Butternut Squash with Roasted Pepper

Helen Park

Servings/Yield

2-4

Ingredients

1 pound container of peeled and cut butternut squash
1 Tbsp Iris or Za’atar blend
1 tsp fine sea salt
1/4 cup olive oil
2 Tbsp sliced scallions
1/4 cup labne
-
Roasted Pepper Harissa
In a blender or food processor, blend the ingredients until smooth and store refrigerated.
1 cup roasted red pepper
1 Tbsp Izak blend
1 Tbsp Aleppo chili
½ cup olive oil
½ tsp fine sea salt

Directions

Preheat the oven to 450°F.
Mix the butternut squash, salt, Iris or Za’atar, and olive oil together to coat.
Bake on a tray for 20 minutes or until tender and caramelized on the edges.
Finish the tray with scallions and roasted pepper harissa.
Plate into the center of a plate with labne to serve.