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Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts

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This Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts is a stunning fall side dish that’s both elegant and easy to make. Creamy labneh sweetened with honey is topped with caramelized butternut squash, chewy Medjool dates, and toasted hazelnuts for the perfect balance of savory, sweet, and crunchy textures. A beautiful dish for holidays or cozy dinners.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
  4. In a small bowl, mix labneh with honey until smooth and lightly sweetened.
  5. Toast hazelnuts in a dry skillet over medium heat, stirring frequently, then roughly chop once cooled.
  6. Spread honey labneh on a serving platter.
  7. Arrange roasted squash over the labneh. Top with chopped dates and hazelnuts.
  8. Drizzle with a bit more olive oil or honey, and garnish with herbs if desired. Serve warm or at room temperature.

Notes

  • Swap honey for maple syrup for a deeper sweetness.
  • Add ground cumin or smoked paprika to the squash before roasting for a spiced version.
  • Substitute hazelnuts with pistachios, walnuts, or almonds if needed.
  • Add pomegranate seeds for a pop of color and brightness.
  • Serve over quinoa or farro to make it a heartier meal.

Nutrition

Find it online: https://cookedbymaya.com/roasted-butternut-squash-with-honey-labneh-dates-and-hazelnuts/