Go Back
–+ servings
Sumac Roasted Squash

Sumac Roasted Squash

Discover the vibrant flavors of Sumac Roasted Squash. This easy recipe combines tangy sumac, sweet honey, and creamy labneh for a dish that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Labneh Preparation Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg squash, cut into wedges
  • 2 tbsp sumac
  • 2 tbsp honey
  • 2 tbsp olive oil
  • to taste salt and pepper
  • 500 g full-fat yogurt
  • 1 tsp salt (for labneh)
  • 1 clove garlic, crushed
  • 1 tbsp lemon juice
  • 50 g hazelnuts, chopped toasted
  • 1 handful parsley, chopped
  • 4 tbsp pomegranate seeds

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Muslin cloth or cheesecloth
  • Chef’s knife and cutting board

Method
 

  1. Mix all the labneh ingredients in a bowl until smooth. Transfer to a muslin cloth, tie it, and hang it over a bowl in the fridge to drain for 4–6 hours.
  2. Spread hazelnuts on a baking sheet and toast at 180°C (350°F) for about 10 minutes, then chop roughly after removing skins.
  3. Cut the squash into uniform wedges.
  4. Toss the squash wedges in olive oil, sumac, salt, and pepper. Arrange on a parchment-lined tray and roast at 180°C (350°F) for 20 minutes.
  5. Drizzle honey over the squash and roast for another 10 minutes.
  6. Assemble by placing labneh on each plate, topping with roasted squash, hazelnuts, pomegranate seeds, and parsley.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 7gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Use fresh, high-quality ingredients for the best outcomes. Organic squash and ripe pomegranates are especially recommended.
Consider variations like using sweet potatoes instead of squash or almonds instead of hazelnuts.
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently in the oven.
Tried this recipe?Let us know how it was!