Marmalade-roasted squash with herby labneh

Marmalade-roasted squash with herby labneh
  • Serves icon Serves 10 as a side
  • Time icon Hands-on time 15 min, plus overnight straining for the labneh; Oven time 40 min

Scatter marmalade-roasted squash and root veg with a tasty homemade herby labneh for a show-stopping veggie dish. It’s perfect to go alongside a Sunday roast, or a great light lunchtime dish.

Discover all of our squash recipes here, perfect for seasonal eating.

Nutrition: per serving

Calories
238kcals
Fat
11.4g (3.5g saturated)
Protein
6.8g
Carbohydrates
23.5g (16.3g sugars)
Fibre
6.2g
Salt
0.4g
Calories
238kcals
Fat
11.4g (3.5g saturated)
Protein
6.8g
Carbohydrates
23.5g (16.3g sugars)
Fibre
6.2g
Salt
0.4g

Ingredients

  • 1 large butternut squash, halved and deseeded
  • 1 swede, cut into large chunks
  • 4 parsnips, halved lengthways
  • 6 tbsp seville orange marmalade
  • 6 tbsp olive oil
  • 6 large thyme sprigs
  • 2 shallots, finely sliced
  • 1 garlic clove, crushed
  • 1 red chilli, halved, deseeded and finely chopped
  • 2 tsp cumin seeds

For the herbed labneh

  • 250g ricotta
  • 200g greek yogurt
  • ½ tsp salt
  • Grated zest 1 lemon
  • Handful coriander and parsley leaves, roughly chopped

Method

  1. Start by making the labneh the day before. Mix the ricotta, yogurt and salt in a bowl, then spoon into the centre of a muslin or clean J-cloth. Bring in the edges, secure with string, then leave in a sieve over a bowl in the fridge to drain overnight.
  2. The next day, heat the oven to 200ºC fan/gas 7. Line 2 large oven trays with baking paper.
  3. Cut the butternut squash halves into long 2cm thick slices. Put in a large bowl with the swede and parsnips. Mix the marmalade and 4 tbsp of the olive oil in a small bowl, then pour it over the vegetables and add some salt and black pepper. Mix well to coat. Arrange the squash in a single layer on one tray and the swede and parsnips on the other. Roast both trays of vegetables in the oven for 25 minutes.
  4. Heat the remaining 2 tbsp oil in a pan with the shallots; cook over a low-medium heat for 4-5 minutes until tender and sweet. Add the garlic, chilli and cumin seeds, then warm through for 2 minutes.
  5. Remove the butternut squash from the oven after testing it with the point of a knife to check it’s tender. Continue to roast the swede and parsnips for a further 15 minutes, then remove from the oven.
  6. Spoon the labneh from the muslin/j-cloth into a bowl and mix in the lemon zest and herbs.Taste and check the seasoning.
  7. Layer the cooked squash, swede and parsnips on a large serving platter and dot generous spoonfuls of herbed labneh all over. Drizzle with any roasting juices and spoon the spiced shallots over the top. Put the remaining labneh in a bowl and serve alongside.

Recipe By

Cherie Denham

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