Roasted Delicata Squash with Pickled Peppers, Almonds & Labneh
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Roasted Delicata Squash

with Pickled Peppers, Almonds & Labneh

35 MIN
$8.99 4 Servings
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From the Test Kitchen

Here, sweet delicata squash is roasted in a blend of smoky spices, then served over creamy labneh cheese. For extra pops of flavor and texture, you'll top it off with pickled peppers, scallions, and a duo of toasted pepitas and almonds.

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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    190 Cals (est.)
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fresh
ingredients
Roasted Delicata Squash with Pickled Peppers, Almonds & Labneh
Title
  • 2 Delicata Squash
  • 2 Scallions
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Labneh Cheese
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Roasted Delicata Squash

Prepare & roast the squash
1 Prepare & roast the squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Microwave the squash on high for 15 seconds (this makes it a little easier to cut). Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the peppers. Thinly slice the scallions. In a bowl, combine the chopped peppers, sliced scallions, and a drizzle of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper.

Prepare the remaining ingredients
Finish & serve your dish
3 Finish & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas and almonds in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt. Spread the seasoned labneh onto the bottom of a serving plate. Top with the roasted squash, pepper-scallion mixture, and toasted pepitas and almonds. Enjoy!

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