Salad
4
Lior Lev Sercarz
1 butternut squash, peeled, seeds removed, and sliced to half-inch disks
2 Tbsp Mousa N30
Olive oil
Salt
Peperoncino
1/2 cup labne (or greek yogurt)
1/4 cup chopped toasted hazelnuts (or almonds)
1/4 dried cranberries
Half of a fresh lemon
Preheat your oven to 375 degrees.
In a bowl toss the sliced butternut squash with olive oil, salt, Mousa spice and some peperoncino. Spread the squash on a baking tray lined with parchment paper (or place in a roasting pan). Roast in the oven for about 20 minutes, until squash is tender but not falling apart.
Spread the labne in a serving dish or large plate. Top with the roasted squash and sprinkle the chopped hazelnut and cranberries on top. Drizlle the juice from the half lemon on top and a small drizzle of olive oil.
• Made too much roasted squash? Blend the extra squash in a blender with some chicken stock or water to obtain a creamy soup.
• Use this same method to roast celery root slices or parsnips.
Questions? Contact helen@laboiteny.com
La Boite
724 11th Avenue
New York, NY 10019
info@laboiteny.com
Store Hours:
Closed for renovation.
*free shipping for $75+ applies to 48 contiguous US states only
*note* discounts do not combine within an order.
Enter your email to signup for our newsletter and get 10% off your first order. New subscriptions will kick off with our Spice Academy series to enhance your journey through the culinary world of spices. Welcome to the La Boîte Family!
© 2024, La Boîte