Waitrose and Partners
Spiced squash wedges with labneh & mint

Spiced squash wedges with labneh & mint

Soft, spicy roasted squash piled onto silky yogurt is particularly good with roast chicken or lamb, or as a meal by itself with flatbreads.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins
  • Plusstanding

Ingredients

  • 1 1 butternut, kabocha or crown prince squash
  • 4 tbsp olive oil
  • 60g blanched almonds
  • 15 cardamom pods, split open and seeds removed, pods discarded
  • 1 tsp allspice berries
  • 2 x 180g pots The Levantine Table Herby Labneh Dip
  • ½ x 25g pack mint, leaves shredded
  • Extra virgin olive oil, to serve (optional)
  • Pul biber, to serve (optional)

Method

  1. Preheat the oven to 200°C, gas mark 6. Halve the squash lengthways and deseed, then cut into wedges about 10x5cm (don’t peel). Put in a roasting tin, drizzle over 2 tbsp oil and season. Toss together, then roast for 20 minutes. Put the almonds on another baking tray and toast in the oven for 8-10 minutes until golden; set aside on a board to cool, then roughly chop.

  2. Meanwhile, using a pestle and mortar, crush the cardamom seeds and allspice berries to a powder. Stir in the remaining 2 tbsp oil. After 20 minutes in the oven, brush the squash wedges with this mixture, turning them over as you do so. Return to the oven for a further 25-30 minutes until tender and a little charred. Allow to stand for 5 minutes.

  3. To serve, spread the labneh over a serving platter and arrange the roasted squash wedges on top. Scatter over the toasted almonds and shredded mint. Drizzle over extra virgin olive oil and scatter with a little pul biber, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,954kJ/ 471kcals

Fat

35g

Saturated Fat

10g

Carbohydrates

22g

Sugars

19g

Fibre

6.5g

Protein

13g

Salt

0.8g

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