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Searching for a fall side dish that's Thanksgiving-ready yet simple enough for a weeknight dinner? This roasted butternut squash with honeyed labneh (or strained Greek yogurt)Z, dates, and hazelnuts is unique, flavorful, and easy.
A Unique Fall Squash Recipe You'll Love
I love butternut squash, and my site has tons of roasted butternut squash recipes-from sausage-stuffed butternut squash to a festive butternut squash pasta salad. Today I'm sharing another squash side dish that's a little unique yet still super easy to make. It works as a vegetarian, lighter Fall side for everyday meals, and it fits right in on a Thanksgiving table alongside richer mains. Here's how I assemble it:
- First, I roast thin slices of butternut squash seasoned with thyme, sage, sumac (or lemon seasoning), black pepper, and a pinch of cinnamon.
- Then, I spread a smooth layer of honeyed labneh (or strained full-fat Greek yogurt) on a platter and layer the warm squash over the top.
- Finally, I add chopped dates and toasted hazelnuts, finish with a light drizzle of honey, and scatter a few fresh herb leaves.
The Ingredients & Substitutions
- Choosing the squash: Look for a firm butternut squash with no soft spots or wrinkles. Medium to large squash works well for slicing evenly.
- Olive oil matters: A good quality extra virgin olive oil enhances the sweetness of the squash and brings out the spices.
- Honey options: Mild-flavored honey like clover works best. You can also use maple syrup or agave.
- Labneh alternatives: If labneh is unavailable, full-fat Greek yogurt works as a substitute. Strain it for 30 minutes for a thicker consistency.
- Date variations: Medjool dates provide sweetness and texture. Dried figs, dried cranberries, or raisins can be used as substitutes.
- Nut swaps: Hazelnuts add crunch and flavor, but almonds or pecans also work well. Lightly toast them to bring out their aroma.
- Spice flexibility: Sumac adds a subtle tang. You can replace it with a light sprinkle of smoked paprika.
What is Labneh?
Labneh is a Middle Eastern strained yogurt cheese. It's made by draining yogurt (usually whole-milk) through a cheesecloth until it loses much of its liquid whey, leaving behind a thick, spreadable, tangy dairy product that's somewhere between Greek yogurt and cream cheese. Strained Greek yogurt mimics labneh most closely in both flavor and texture.
Labneh Substitutions
- Greek yogurt (full-fat): Closest in taste and tang-strain it overnight in a cheesecloth to thicken it into labneh-like consistency.
- Whipped ricotta: Blend ricotta with lemon juice, salt, and a splash of olive oil.
- Sour cream: Works in dips and as a topping; tangy but looser in texture.
- Cream cheese: Thicker, richer, less tangy-good if you want that creamy spreadable quality.
- Mascarpone: Mild and creamy, but sweeter, softer, and less tangy.
- Skyr: Thick and high-protein; slightly milder tang.
Serving Suggestions
- Plating: Serve as a striking vegetarian main or side. Arrange the squash in slight overlaps on a wide platter for a clean, restaurant-style look.
- What to pair with: This dish pairs beautifully with roast chicken, roasted Cornish hens, lamb, or roast duck; also great with a hearty grain salad (farro, quinoa) or a veggie side like Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries to balance the richness.
- Best temperature: Plate the squash while warm so it gently softens the labneh to room temp-everything tastes cohesive and lightly warmed.
- Use the leftovers: Chop extra squash into grain bowls, shawarma bowls, salads, or omelets. Spread the honeyed labneh on toast or use it as a dip for roasted veggies like green beans.
Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts
Searching for a fall side dish that's Thanksgiving-ready yet simple enough for a weeknight dinner? This roasted butternut squash with honeyed labneh, dates, and hazelnuts is unique, flavorful, and easy.
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cut into ¼-inch slices
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sumac
- ⅛ teaspoon dried sage
- ⅛ teaspoon ground cinnamon
- 1 cup labneh (or full-fat Greek yogurt strained for 30 minutes)
- 2 teaspoons honey plus more for drizzling
- 3 Medjool dates pitted and chopped
- ¼ cup toasted hazelnuts roughly chopped
- fresh thyme or sage for garnish
Instructions
- Preheat oven to 425°F. Place racks in the top and bottom third positions. Line two baking sheets with parchment paper.
- Toss squash slices with olive oil, salt, black pepper, thyme, sumac, sage, and cinnamon. Spread in a single layer on the prepared sheets. Roast 20 to 25 minutes, flipping halfway, until tender and lightly caramelized.
- In a small bowl, stir honey into the labneh with a pinch of salt. Adjust sweetness to taste.
- Spread a layer of honeyed labneh on a serving platter or individual plates. Arrange roasted squash slices on top, slightly overlapping.
- Sprinkle with dates and toasted hazelnuts. Drizzle additional honey if desired. Garnish with fresh herbs.
- Serve at room temperature or slightly warm.
Notes
- Even roasting: Slice squash uniformly so it cooks evenly and develops a tender, caramelized exterior.
- No parchment option: If you do not have parchment, lightly oil the baking sheet to prevent sticking.
- Air fryer method: Roast the squash in an air fryer at 400°F for 12 to 15 minutes, shaking halfway through. This is a great option if you're making a smaller batch to use up some squash.
- How to make spices stick to the squash: Keeping the olive oil to just one tablespoon ensures the spices stick to the squash and do not gather at the bottom of the bowl.
- Labneh consistency: Stir the labneh well to ensure it is smooth and evenly combined with honey.
- Make-ahead prep: Roast squash up to a day in advance and store in the fridge. Labneh mixture can also be made ahead for convenience. Reheat squash gently in an oven before serving if desired.
Nutrition
Nutrition Information
Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts
Amount per Serving
Calories
254
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
3
mg
1
%
Sodium
317
mg
14
%
Potassium
911
mg
26
%
Carbohydrates
42
g
14
%
Fiber
6
g
25
%
Sugar
21
g
23
%
Protein
9
g
18
%
Vitamin A
19965
IU
399
%
Vitamin C
40
mg
48
%
Calcium
168
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Other Butternut Squash Thanksgiving Side Dishes
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Green Beans with Pine Nuts
- Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
- Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries
- Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Cute recipe. Worked well with just plain yogurt which I mixed with maple syrup and a squeeze of lime juice. It's really a very nice recipe. I didn't have Sumac so used Italian seasoning instead.
So glad you liked it, Greta! I love that you used your yogurt + maple + lime instead of labneh - sounds like a perfect substitution here! 🙂