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Marmalade-roasted squash with herby labneh

Name: Marmalade-roasted squash with herby labneh
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 10 as a side
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

By: Cherie Denham

Published: 15 Mar 23
Updated: 18 Mar 24

Marmalade-roasted squash with herby labneh

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.

Easy
February 2022

Test kitchen approved

Serves 10 as a side
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

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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

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Method

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.
The next day, heat the oven to 200ºC fan/gas 7. Line 2 large oven trays with baking paper.
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.

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.
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.
Spoon the labneh from the muslin/j-cloth into a bowl and mix in the lemon zest and herbs.Taste and check the seasoning.
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.