Ingredients
The following ingredients have 4 Servings
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon smoked paprika
- 3 tablespoons olive oil
- 2 shallots, sliced
- 3 cups butternut squash, peeled and cut into a 2 inch dice
- 1 clove garlic, grated
- 2 tablespoons pomegranate molasses
- 1/2 cup labneh (Middle Eastern strained/thickened yogurt)
- 1/2 cup crumbled feta
- salt, to taste
- a sprinkling of chopped parley and/or mint, for garnish
- 1 tablespoon fresh pomegranate seeds, for garnish, optional
- toasted pita bread, for serving
Instruction
- Preheat the oven to 400 degrees.
- In a dry fry pan on medium heat, dry roast the spices for about 5-7 minutes, or until you begin to smell them releasing their aromas. Let them cool for about 2 minutes and transfer to a spice grinder and pulse until they form a spice mix. Set aside.
- Next, in a bowl toss the butternut squash pieces with the spice mix, 2 tablespoons of olive oil, the pomegranate molasses, garlic clove, and salt to taste.
- Place the butternut squash on a baking tray lined with aluminum foil and bake for 25-30 minutes, or until tender. While the butternut squash is baking, caramelize the 2 shallots in a saute pan on medium-low heat with the remaining tablespoon of olive oil and a sprinkling of salt. This should take 10 minutes. Once cooked, set the shallots aside.
- Remove the butternut squash for the oven and allow it to cool slightly for 10-15 minutes.
- Once, the butternut squash has cooled place it in a food processor with the labneh, feta, and half the caramelized shallots. Pulse until the mixture is smooth and taste for salt.
- Garnish with the parsley and/or mint, remaining caramelized shallots, and the fresh pomegranate seeds. Also, drizzle some olive oil on top for a nice sheen. Serve with the toasted pita.
- I liked to serve it right away (slightly warm) or at room temperature.
