Roasted butternut squash with honey labneh, dates, and hazelnuts is a stunning and delicious side dish that blends savory, sweet, and creamy elements into one irresistible bite. I love the way the caramelized squash pairs with the tangy labneh, sticky-sweet dates, and toasty crunch of hazelnuts. It’s elegant enough for a dinner party, yet simple enough for a cozy fall evening at home.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and texture—each bite has a little bit of everything. The roasted squash brings a rich, earthy sweetness, while the honey labneh adds a cool, creamy contrast. The chopped dates bring chewy bursts of sweetness, and the hazelnuts add a warm, nutty crunch. I also appreciate how this dish is easy to prep ahead and plate beautifully when guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cut into wedges or cubes
Olive oil
Salt and pepper
Labneh
Honey
Medjool dates, pitted and chopped
Toasted hazelnuts, roughly chopped
Fresh herbs like mint or parsley for garnish (optional)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the butternut squash with olive oil, salt, and pepper, then spread it out on the baking sheet in a single layer.
I roast the squash for 25–30 minutes, flipping once halfway, until tender and caramelized.
While the squash roasts, I mix the labneh with honey in a small bowl until smooth and slightly sweetened.
I toast the hazelnuts in a dry skillet over medium heat for a few minutes, stirring frequently, then chop them once cooled.
Once the squash is done, I spread the honey labneh onto a serving platter or shallow dish.
I arrange the roasted squash on top of the labneh, then scatter the chopped dates and hazelnuts over everything.
I finish with a drizzle of olive oil or extra honey and sprinkle fresh herbs on top if I’m feeling fancy.

Servings and timing

This recipe serves about 4 as a side dish or 2 as a light main. It takes me around 15 minutes to prep and 30 minutes to roast the squash, so everything comes together in about 45 minutes.

Variations

Sometimes I add a bit of ground cumin or smoked paprika to the squash before roasting for extra depth. I also like using maple syrup instead of honey in the labneh for a slightly richer flavor. For added color, I’ve topped it with pomegranate seeds. If I want a more filling dish, I serve it over a bed of cooked quinoa or farro.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the squash in the oven or microwave, then reassemble it over fresh labneh for the best texture. I don’t recommend freezing this dish, as the labneh and squash don’t hold up well after thawing.

Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts

Name: Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, peeled and cut into wedges or cubes; 2 tbsp olive oil; Salt and pepper, to taste; 1 cup labneh (or full-fat Greek yogurt); 1–2 tbsp honey (plus more for drizzling, if desired); 4–5 Medjool dates, pitted and chopped; ⅓ cup toasted hazelnuts, roughly chopped; Fresh herbs (mint or parsley), for garnish (optional)

FAQs

Can I use Greek yogurt instead of labneh?

Yes, I often use full-fat Greek yogurt when I don’t have labneh. It’s slightly looser in texture but still delicious.

What kind of dates work best?

I prefer Medjool dates because they’re soft, sweet, and easy to chop. Deglet Noor also works in a pinch.

Can I prep this dish in advance?

Yes, I roast the squash and make the honey labneh ahead of time, then assemble everything just before serving.

What if I don’t have hazelnuts?

I sometimes use almonds, pistachios, or walnuts instead—they all give a nice crunch and pair well with the other ingredients.

Is this served warm or cold?

I usually serve it warm or at room temperature. The contrast between the warm squash and cool labneh is part of what makes it so good.

Conclusion

Roasted butternut squash with honey labneh, dates, and hazelnuts is one of my favorite ways to turn simple ingredients into something special. I love the combination of sweet, savory, creamy, and crunchy in every bite. Whether I’m making it for a holiday spread or a weeknight dinner, it always feels like something worth slowing down to enjoy.