Marmalade-roasted squash with herby labneh

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.