Roasted Butternut Squash Toasts with Harissa Labneh

Roasted Butternut Squash Toasts

with Harissa Labneh

35 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These hearty, seasonal toasts feature sweet butternut squash, which gets savory flavor from a coating of herby za'atar and a layer of creamy labneh spiced with harissa paste.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Roasted Butternut Squash Toasts with Harissa Labneh
Title
  • 1 Small Baguette
  • ½ lb Diced Butternut Squash
  • 1 bunch Parsley
  • ¼ cup Labneh Cheese
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the parsley; roughly chop the stems and leaves. Halve the bread lengthwise. Cut each half into 4 equal-sized pieces. Roughly chop the pepitas. In a bowl, combine the harissa and labneh.

2 Roast the squash & toast the bread

Line a sheet pan with foil. Place the squash on the foil; drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully add the bread pieces, cut side up, to the other side of the sheet pan. Drizzle the bread with olive oil. Roast 9 to 11 minutes, or until the bread is lightly browned and the squash is tender when pierced with a fork. Remove from the oven.

3 Finish the toasts & serve your dish

When cool enough to handle, evenly top the toasted bread with the harissa labneh and roasted squash. Serve the finished toasts garnished with the chopped parsley and chopped pepitas. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the parsley; roughly chop the stems and leaves. Halve the bread lengthwise. Cut each half into 4 equal-sized pieces. Roughly chop the pepitas. In a bowl, combine the harissa and labneh.

2 Roast the squash & toast the bread

Line a sheet pan with foil. Place the squash on the foil; drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully add the bread pieces, cut side up, to the other side of the sheet pan. Drizzle the bread with olive oil. Roast 9 to 11 minutes, or until the bread is lightly browned and the squash is tender when pierced with a fork. Remove from the oven.

3 Finish the toasts & serve your dish

When cool enough to handle, evenly top the toasted bread with the harissa labneh and roasted squash. Serve the finished toasts garnished with the chopped parsley and chopped pepitas. Enjoy!

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