Roasted Squash, Red Onions and Sumac

A warmly spiced, richly textured dish that brings brightness and depth to your fall or winter table.

Ingredients

Squash

• 5 mini honey-nut squash or 1 butternut squash

• 1 tablespoon olive oil

• Salt and pepper

Red Onion with Sumac Pickled Dressing

• 1/2 red onion, sliced into thin half-moons

• 1/4 cup currants

• 1/3 cup olive oil

• 1 tablespoon sumac

• Salt and pepper

To Serve

• 2 tablespoons labneh (omit for vegan option)

• Maldon sea salt

Instructions

1. Roast the Squash
   Preheat the oven to 400°F. Cut the top and bottom off the squash, then slice in half lengthwise and remove the seeds with a spoon. (If using a large butternut squash, peel it and cut into ½-inch moon-shaped slices.)
   Drizzle the squash with olive oil, season with salt and pepper, and arrange in a roasting dish. Roast for 30–40 minutes until golden and tender.

2. Make the Onion with Sumac Dressing
   Combine sliced onion, currants, olive oil, sumac, salt, and pepper in a jar with a tight-fitting lid. Shake or stir to combine, and let marinate at room temperature for at least 30 minutes. (Store in the fridge for up to 1 week.)

3. Assemble
   Arrange roasted squash on a serving dish. Spoon over the onion-sumac dressing. Dollop with labneh and finish with a sprinkle of Maldon sea salt.