Roasted spiced squash with labneh, lentils, and herbs makes a satisfying weeknight dinner in the fall and winter months. Tender, sweet squash roasts in a mixture of garam masala and is served with garlicky labneh and herby lentils.
My winter go-to has been a combination of garlicky labneh (or whipped ricotta), lentils, and some sort of starchy vegetable, whether it’s delicata squash, butternut squash, or sweet potatoes.
It’s nourishing, flavorful, and an ideal vegetarian meal. Looking for more vegetarian recipes? Try my kale pasta, pepper jack mac and cheese, or masoor dal tadka.
Ingredient Notes
Squash: I like to use whatever squash is in season at the moment. Any sweet squash, like butternut squash, delicata, or kabocha is wonderful.
I’ve also made this with roasted sweet potatoes (you can cut them into rings, too, or even roast them whole and stuff them with labneh and lentils). If using sweet potatoes, roast 2 medium sweet potatoes in place of 1 large squash.
Lentils: Here, I use French green lentils. I like that French lentils retain a little bit of a bite, which offers a nice textural contrast to the softer squash. Black beluga lentils would also work (just make sure to take them off the heat before they soften too much).
Herbs: Cilantro, parsley, and mint would all work well here.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make This Recipe
- First, mix labneh and garlic together, and season with salt and pepper. Let that sit and marinate, as you prepare the other items.
- Next, you’ll prep the squash, cutting it into ½-inch moons and tossing with a mixture of oil, garam masala, chili powder, cinnamon, garlic, maple syrup, and salt. The squash bakes in the oven for 20 to 25 minutes, flipped halfway through, until browned on both sides and cooked through.
- Meanwhile, cook the lentils, then drain them and toss with lemon juice, seasoning, and herbs.
- Finally, you’ll put it all together. I like to swoop the creamy labneh onto a platter, then top with squash, lentils, and more fresh herbs.
Serving Suggestions
This dish can definitely serve 2 on its own, but for something more substantial, you could eat with a side of warm pita or even a bowl of farro. You can also serve as a side, to accompany a pasta dish like my mafaldine pasta or a big kale caesar salad.
Recipe FAQs
You don’t need to peel delicata squash (or butternut); the skin is edible, and roasted in this manner, it softens significantly. That being said, you can definitely peel it if you don’t love the skin!
Cooked lentils should be tender, with a slight bite, but they shouldn't taste crunchy, gritty, or mushy.
Make sure you leave enough space on the baking sheet for the squash to sear and not "steam". Additionally, check the squash after 15 minutes of baking, as it can cook quite quickly!
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Happy eating! Love, KarishmaSpiced Squash with Labneh, Lentils, and Herbs Recipe
Ingredients
- 1 cup labneh, or Skyr or Greek Yogurt
- 1 small clove garlic, finely grated or minced
- Salt and black pepper
- 2 small delicata squash, or 1 medium butternut squash, or 2 medium sweet potatoes | about 2 pounds
- Extra-virgin olive oil
- 1 ½ teaspoons garam masala
- ¼ teaspoon ground chili powder
- ¼ teaspoon cinnamon
- ½ teaspoon garlic powder
- 1 teaspoon maple syrup
- ½ cup French green lentils, rinsed and drained to remove any debris
- 1 ½ cups water
- 1 lemon, juiced
- A generous handful of herbs, cilantro, mint, and/or parsley, roughly chopped
Instructions
- Set a rack in the bottom-third of the oven to 450°F. Line a large baking sheet with parchment paper.
- Make the labneh: In a small bowl, mix 1 cup labneh and 1 small clove garlic, and season with salt and pepper (err on the side of less garlic to start and add more as needed). Keep covered in the fridge while you prepare the other items.1 cup labneh, 1 small clove garlic, Salt and black pepper
- Prep the squash: If using squash, cut the ends off the squash, slice lengthwise, and scoop out the seeds and any fibrous bits. Cut squash into ½-inch half-moons (if using sweet potato, simply cut into ½-inch rings). Place squash into a bowl, and toss with 2 tablespoons olive oil, 1 ½ teaspoons garam masala, ¼ teaspoon ground chili powder, ¼ teaspoon cinnamon, ½ teaspoon garlic powder, 1 teaspoon maple syrup, and ½ teaspoon of salt.Bake for 15 - 25 minutes (it may take more or less time depending on the type of squash you use), flipping halfway, until browned on both sides and cooked through. Remove from the oven and let cool slightly. Taste and adjust for salt.2 small delicata squash, Extra-virgin olive oil, 1 ½ teaspoons garam masala, ¼ teaspoon ground chili powder, ¼ teaspoon cinnamon, 1 teaspoon maple syrup, ½ teaspoon garlic powder
- While the squash roasts, cook the lentils: In a medium pot, add ½ cup French green lentils and water, and bring to a boil. Reduce the heat and simmer, covered, until lentils are just barely tender and still have a slight bite, about 18 - 30 minutes. Drain and rinse with cold water. Then, season the lentils with salt to taste, lemon juice, and herbs to taste. Reserve some chopped herbs for garnish.½ cup French green lentils, 1 ½ cups water, 1 lemon, A generous handful of herbs
- To assemble, dollop labneh on plate, then arrange squash, and garnish with lentils and more herbs.
Notes
Nutrition
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.
Stephanie
I made this as directed and was 5 star delicious vegetarian meal! Thank you!!
Karishma
So glad you enjoyed! Thanks so much for the feedback 🙂
Mel
Absolutely lovely recipie! I had no labneh so decided to use ingredients up in my fridge. I mixed half greek yoghurt and half cream cheese with roasted garlic and it was delicious!
Karishma
Hi Mel, so glad you enjoyed and happy to see it worked even with your substitutions!