Calabaza butternut asada con labneh de miel, dátiles y avellanas

Ingredientes

• 1 medium butternut squash (about 2 pounds, peeled, seeded, and cut into 1/4-inch slices)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground sumac
• 1/8 teaspoon dried sage
• 1/8 teaspoon ground cinnamon
• 1 cup labneh ((or full-fat Greek yogurt strained for 30 minutes))
• 2 teaspoons honey (plus more for drizzling)
• 3 Medjool dates (pitted and chopped)
• 1/4 cup toasted hazelnuts (roughly chopped)
• fresh thyme or sage (for garnish)

Preparación

1. 1

   Preheat oven to 425°F. Place racks in the top and bottom third positions. Line two baking sheets with parchment paper.

2. 2

   Toss squash slices with olive oil, salt, black pepper, thyme, sumac, sage, and cinnamon. Spread in a single layer on the prepared sheets. Roast 20 to 25 minutes, flipping halfway, until tender and lightly caramelized.

3. 3

   In a small bowl, stir honey into the labneh with a pinch of salt. Adjust sweetness to taste.

4. 4

   Spread a layer of honeyed labneh on a serving platter or individual plates. Arrange roasted squash slices on top, slightly overlapping.

5. 5

   Sprinkle with dates and toasted hazelnuts. Drizzle additional honey if desired. Garnish with fresh herbs.

6. 6

   Serve at room temperature or slightly warm.