Mobile Menu
Harissa Roasted Squash with Labneh

Harissa Roasted Squash with Labneh

"The combination of the roasted squash glazed in the Custom Culinary® Harissa produces a bold on-trend flavor combination. This entree features vegetarian/vegan ingredients unabashedly seasoned for full flavor, texture, color and aroma along with being rich in nutrients." 

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Leyla Wheelhouse.

What You'll Need

Recipe Ingredients

Yield: 8 servings

Harissa Squash:
1 c Custom Culinary® True Foundations® Harissa Sauce
1/2 c olive oil
1 Tbsp salt
2 Tbsp raw honey
2 lg delicata squash, peeled, halved, seeded and cut into 1-in half moons 

1 lb dried black beluga lentils 
4 c vegetable stock
½ c finely chopped green onion
2 Tbsp za’atar
2 Tbsp olive oil
1 Tbsp chopped garlic
To taste salt and pepper 

1 c labneh
½ c chopped roasted and salted pistachios 

2 bu broccolini
As needed olive oil

Harissa Squash:
  1. Preheat the oven to 425°F.
  2. Mix the harissa sauce with the oil, salt and ¼ c water.
  3. Toss the delicata squash with half of the harissa sauce, and place on a parchment-lined sheet pan. Roast for 8 minutes.
  1. Simmer the lentils in the stock in a medium pot without a lid, until they are tender. Most of the liquid should evaporate and there should be a small amount of stock left. Let the lentils cool in the stock.
  2. Fold in the onion, za’atar, oil, garlic and salt and pepper to taste.
  1. Blanch the broccolini and shock them in cold water.
  2. Drain and toss the broccolini with oil and season with salt.
  1. Place a generous spoonful of the black lentils on a plate and top with the broccolini and a bold portion of the Harissa Squash.
  2. Drizzle some of the remaining harissa sauce over each portion and then add a dollop of the labneh.