4.5 star :: delish and exotic, fun side dish
Lebanese, roasted butternut squash recipe 1/2 It was easy and had luxurious developed flavors, I used cashew cheese and organic sour cream as the base. Omitted the cucumbers and added fresh, extra-virgin olive oil on top. I would double the EVOO and herbs. Fabulous.
Here is how to make it: . 1.First, preheat oven to 425F. . 2.Grab a medium (American medium) sized butternut squash, peel, then chop into smaller cubes. I like to go small here and I’d encourage you to use the video as guidance for the size. . 3.Put the butternut squash into a bowl, then add 1/4 cup olive oil, a couple pinches sea salt, fresh ground pepper, 1 tbsp garlic powder (make it garlicky!), 1 tsp dried thyme, 3/4 tsp smoked paprika, 1/4 tsp cumin, and give everything a good mix. Lay out some parchment paper on a baking dish and put in the oven for 30ish minutes at 425F. Time varies by oven, but I think these should be done between 30-40 mins for just about everyone. . 4.While thats going, lets get the rest of the ingredients together. Start with 3/4 to 1 cup of labneh cheese spread out at the bottom of a plate. . 5.Top the labneh cheese (or cashew cheese mixed with organic sour cream) with 1 finely diced Persian cucumber, 1/4 cup finely diced Kalamata olives, 3 tablespoons of fresh finely chopped parsley and fresh mint. . 6.Then add the roasted butternut squash on top. . 7.To the plate, add 2 tablespoons of roasted pistachios, 1 tablespoon-ish sumac, then top with a little more fresh herbs. . ENJOY however way you can possibly imagine. It would be incredible as a side, app, tossed as a salad, with some crackers or sourdough… enjoy!!
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