Squash with labneh and walnut salsa

A nice twist on the classic butternut salad. Adapted from Yotam Ottolenghi’s Plenty More.


For the salad

  • 1 Kabocha squash, or similar variety of squash or pumpkin (~1 kg)
  • 1.5 c arugula
  • 5 oz labneh or fresh (mild) goat cheese
  • 2/3 c dill, coarsely chopped
  • salt and pepper to taste

For the salsa

  • 2/3 c walnuts, coarsely chopped
  • 1 red chili, seeded and finely chopped
  • 1 clove garlic, crushed
  • 3 T red wine vinegar
  • 1 T olive oil


  1. Preheat the oven to 425°F.
  2. Make the salsa by placing the walnuts, chili, garlic, red wine, 1 T olive oil, and 1/4 t salt in a small bowl. Stir to combine and set aside.
  3. Prepare the squash: cut the squash in half lengthwise, and remove the seeds. Cut crosswise into 2/3″ slices.
  4. Place the squash in a large bowl, and combine with 1 T oil, 1/4 t salt, and black pepper. Mix until evenly coated.
  5. Place the squash on a parchment lined baking sheet, and cook in the oven for 15 to 20 minutes until tender. Once done, set aside to cool.
  6. To assemble, arrange the squash wedges on top of the arugula leaves on a serving plate. Cover with dollops of labneh, and spoon the walnut sauce over the top.

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