Spice-roasted squash with goats milk yogurt labneh and fresh herbs
Make this with natural yogurt if you prefer. Keep any leftover labneh in a sealed container in the fridge for up to 5 days. Add edible flowers and toasted seeds and nuts and serve on a platter if you like.
You will need:
a muslin or a few layers of cheesecloth
For the labneh
450g goats milk yogurt
1 tsp salt
For the butternut squash
1 butternut squash
2 tbsp extra virgin olive, plus extra to serve
1 tsp nigella seeds
1/2 tsp fennel seed
1 tsp mixed spice
1/2 tsp Turkish chili flakes
pinch of salt
1 spring onion, finely sliced
a small handful of dill, roughly chopped
small handful parsley, roughly chopped
At least 12 hours ahead of serving, make the labneh. Stir a pinch of salt into the yogurt. Line a colander or sieve with muslin and place over a bowl, then spoon the goats' yogurt into the muslin. Tie the sides of the muslin into a knot, or seal in the edges of cloth with string, creating a little hammock for the yogurt. Remove the colander, and using string, a hook or a coat hanger, hang the yogurt-filled muslin above the bowl; hang it from a kitchen rail, a tap in a sink, or just support the ties muslin in a sieve over a bowl. This will strain the excess liquid from the yogurt and firm up the labneh. Leave for up to 24 hours if you have the time. When it has thickened, open up the muslin and turn out the labneh into a bowl.
Heat the oven to 200C/fan180/gas 6. Halve the squash, and scoop out and discard the seeds (unless you fancy roasting them). Slice the squash into 3 cm thick slices. In a roasting tray, rub the squash with the 2 tablespoons of olive oil and a pinch of salt, followed by the seeds and spice. Roast the squash for 35 minutes until tender. Allow to cool slightly.
Dish up 2-3 pieces of squash on each plate with a generous spoonful of labneh. Drizzle with a little olive oil and scatter with the herbs and spring onions and enjoy!
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