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.

Course Main Course, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword roasted butternut squash, thanksgiving side dish

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 254kcal

Author Julia

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

US Customary - Metric

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.

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