Spiced Squash with Labneh, Lentils, and Herbs Recipe

Roasted squash with lentils and yogurt on a serving plate.

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5 from 3 votes

Spiced Squash with Labneh, Lentils, and Herbs Recipe

Spiced squash roasts until caramelized, then sits on top of lemony, herby lentils, and a creamy bed of labneh.

Prep Time10

Cook Time15

Total Time45

Servings: hungry people

Calories: 432kcal

Author: Karishma Pradhan

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 black 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.
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.
While the squash roasts, cook the lentils: In a medium pot, add ½ cup French green lentils and 1 ½ cups 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.
To assemble, dollop labneh on plate, then arrange squash, and garnish with lentils and more herbs.

Notes

This dish is very flexible, so you can serve it up as a side dish...or serve it as a main! For a main dish, I like to serve it alongside warm pita or make a farro bowl.

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