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Roasted Squash with Lentils and Yogurt
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Spiced Squash with Labneh, Lentils, and Herbs Recipe

My winter-go to has been a combination of garlicky labneh (or yogurt), lentils, and some sort of starchy vegetable, whether it’s butternut squash, kabocha squash, or sweet potatoes. It’s nourishing, flavorful, and an ideal vegetarian meal. Here, squash is tossed with lots of warming spices and roasted until caramelized, then laid on top of lemony, herby lentils, and a creamy bed of labneh.
Course Side Dish
Keyword herbs, lentils, roasted squash, yogurt
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Servings 2 hungry people
Author Karishma

Ingredients

  • 1 cup labneh or Skyr or Greek Yogurt
  • 1 small clove garlic finely grated or minced
  • Salt and pepper
  • 1 medium butternut squash, about 2 pounds or kabocha squash, 2 small delicata squash, or 2 medium sweet potatoes
  • Olive oil
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon ground chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • 1/2 cup French green lentils rinsed and drained to remove any debris
  • 1 1/2 cups water
  • 1 lemon
  • 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.
  • In a small bowl, mix labneh and 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.
  • If using squash, cut the ends off the squash, slice lengthwise, and scoop out the seeds and any fibrous bits. Cut squash into 1/2-inch rings and toss with spices and olive oil (for sweet potato, simply cut into 1/2-inch rings). I leave the skin on, but you can peel it if you'd like. Place squash into a bowl, and toss with 2 tablespoons olive oil, garam masala, chili powder, cinnamon, garlic powder, maple syrup, and 1/2 teaspoon of salt (or as desired). Bake for 20 to 25 minutes (it may take less time for smaller squash), flipping halfway, until browned on both sides and cooked through. Remove from the oven and let cool slightly.
  • While you’re roasting the squash, cook the lentils. In a medium pot, heat lentils and water and bring to a boil. Reduce the heat and let simmer, covered, until lentils are just barely tender and still have a slight bite, about 15 to 20 minutes. Drain and rinse with cold water. Then, season the lentils with salt, lemon juice, and herbs to taste. Reserve some chopped herbs for garnish.
  • To assemble, dollop labneh on plate, then arrange squash, and garnish with lentils and more herbs.

Notes

You can serve this dish as a side, or bolster as a main with some warm pita or made into a farro bowl.