Butternut Squash with Labneh, Harissa Brown Butter, and Sage Recipe | Foodtalk
Get ready for some serious fall flavor with this roasted butternut squash with labneh, harissa brown butter, and sage recipe. Perfect as a vegetarian main or side dish.
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Ingredients
- 400g Greek yoghurt
- 2 good pinches of salt
- 1/2 Lemon, juiced
- 1/2 butternut Squash, deseeded and sliced
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tsp turmeric
- Salt
- pepper
- 50g unsalted butter
- 1 tsp harissa paste or spice powder
- 6 sage leaves
- Pinch of salt
- A few mint leaves, roughly chopped
- A pinch of za'atar (optional)
- Crusty bread
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