Sumac and Paprika Roasted Butternut Squash served on Creamy Homemade Labneh - A Budget Friendly Taste of Autumn Elegance

As the leaves turn golden and the air grows crisp, it’s time to embrace the rich flavours of fall. Enter the Sumac and Paprika Roasted Butternut Squash served on Creamy Homemade Labneh. This stunning dish combines the sweet, nutty notes of roasted butternut squash with the cooling, salty richness of labneh. Perfect for a cosy dinner or an elegant gathering, this recipe will impress your guests without straining your budget.

The Allure of Butternut Squash

Butternut squash is a true autumn staple. With its sweet flavour and vibrant orange hue, it shines in a variety of dishes. Not only does butternut squash taste delicious, but it is also rich in nutrients, making it a really healthy option. Roasting the squash enhances its natural sweetness, making it the perfect base for comforting meals.

The addition of spices like sumac and paprika elevates the flavour profile. Sumac adds a tangy, lemony twist, while paprika brings warmth and depth. Together, they create a dish that balances comfort and sophistication brilliantly.

What is Labneh?

If you haven’t experienced labneh, you are in for a treat. Labneh is a Middle Eastern strained yogurt known for its thick, creamy texture and tangy flavour. It’s incredibly versatile—ideal for dips, spreads, or simply as a base for various dishes. Making labneh at home is easy and requires only two ingredients: Greek yogurt and salt.

A Budget Friendly Dish - Ideal for Any Occasion

One of the best aspects of this dish is its affordability. With just a handful of simple ingredients, you can create a meal that feels special. It's perfect for those midweek dinners when you crave something easy yet impressive. Plus, it’s a great opportunity to incorporate more vegetarian meals into your menu without sacrificing flavour.

Using seasonal ingredients in your meals is a fantastic way to enjoy the changing seasons. This roasted butternut squash dish is not just a delicious way to savour autumn flavours; it also offers a chance to explore Middle Eastern-inspired vegetarian options. Whether you’re hosting a dinner party, preparing a cosy family meal, or seeking a delicious weeknight dish, this Sumac and Paprika Roasted Butternut Squash served on Creamy Homemade Labneh is sure to please.

The combination of these simple ingredients when put together creates a warm, spiced dish with a beautifully contrasting burst of cooling saltiness, that will have your taste buds looking for another serving. Moreover, the dish's vibrant colours make it a feast for the eyes, creating a memorable dining experience.

Sumac and Paprika Roasted Butternut Squash served on Creamy Homemade Labneh - The Recipe

Ingredients

For the Labneh:

600ml Greek Yoghurt

1 large pinch of sea salt

For the Roasted Butternut Squash

Olive oil for coating the squash

2 Butternut Squash, cut into rings, the halved

Pinch of sea salt

1 tsp sumac

1 tsp paprika

½ tsp ground cumin

½ tsp ground coriander

For the Garnishes:

2 tbsp of olive oil 

2 tsp of chili flakes 

1 pinch of paprika

Handful of pomegranate seeds

Fresh mint leaves

Method:

To prepare your own labneh, take 600ml of Greek yogurt and a generous pinch of salt. Line a sieve with kitchen roll or muslin and place it over a bowl. Pour the salted yogurt into the sieve and let it drain for a few hours, or until it reaches a thick, soft cheese-like consistency. The result is a luscious labneh that pairs beautifully with roasted butternut squash.

Pre oven at 200C/425F

With labneh ready, it’s time to prepare the star of the show: the roasted butternut squash. Begin by slicing two butternut squashes into rings and then halving them. This method not only looks elegant but also ensures even cooking.

Coat the squash with a generous drizzle of olive oil, then sprinkle with sea salt,  1 teaspoon each of sumac and paprika, along with ½ teaspoon of ground cumin and coriander. These spices will infuse the squash with warming flavours ideal for autumn. Roast the squash in the oven for about 30-35 minutes until tender and caramelized. This roasting technique allows the natural sugars to develop, creating a beautiful golden colour.

Infusing the Olive Oil

Heat two tablespoons of olive oil in a small saucepan and add two teaspoons of chili flakes and a pinch of paprika. Allow the oil to warm, which helps the spices release their flavours. This infused oil will add a delightful kick and elevate the overall dining experience.

Assembling the Dish

With the butternut squash roasted to perfection, it’s time to assemble your dish. Spread a generous layer of labneh onto a plate, creating a creamy base for the squash. Top the labneh with the spiced butternut squash, arranging it artfully for a stunning presentation.

Drizzle the infused olive oil over the squash, allowing the vibrant colours and flavours to shine. To finish, sprinkle fresh mint leaves and pomegranate seeds on top. The mint adds a refreshing contrast, while the pomegranate seeds contribute a burst of sweetness and a splash of colour.