Honeynut Squash with Labneh & Pistachio Dukkah   

Chef Brett made this roasted honeynut squash with labneh and pistachio dukkah for A Taste for Life, and we’re still thinking about it. Now you can enjoy it at home! With rich, seasonal flavors and a mix of textures, this dish is perfect for any fall occasion.

Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish is full of nutrients that support heart health, digestion, and immune function. Honeynut squash provides fiber, potassium, and beta-carotene—an antioxidant that supports eye and immune health. Labneh adds high-quality protein and probiotics for gut health, along with calcium for strong bones. The pistachio dukkah contributes healthy mono and unsaturated fats, plant-based protein, and minerals such as magnesium and zinc, while the sesame, cumin, and coriander seeds add anti-inflammatory and antioxidant compounds.

Serves 4 people

Roasted honeynut squash:

  • 2 honeynut squash (or small butternut squash), halved or cut into wedges, seeds removed
  • 2–3 tablespoons olive oil 
  • 2 tablespoons honey  
  • Kosher salt and black pepper, to taste 

Labneh:

  • 1 cup labneh (or Greek yogurt strained overnight) 
  • Salt, to taste 

Pistachio dukkah:

  • 1 teaspoon coriander seeds 
  • 1 teaspoon cumin seeds 
  • 1/2 teaspoon fennel seeds (optional) 
  • 1 tablespoon sesame seeds (black and white) 
  • 1/2 cup shelled pistachios 
  • 1/4 cup almonds  
  • Flaky salt, to taste 

To finish:

  • Extra-virgin olive oil, for drizzling 
  • Fresh chives, finely sliced  

Making the roasted honeynut squash:

Preheat oven to 425°F. Toss squash halves or wedges with olive oil, honey, salt, and pepper. Arrange on a baking sheet, cut side down for halves or space evenly if in wedges. Roast for 25–35 minutes, until deeply caramelized and tender. Flip halfway through if in wedges. 

Making the labneh:

Season labneh with salt to taste (or mix Greek yogurt with salt and strain overnight). Keep chilled until ready to serve. 

Making the pistachio dukkah:

In a dry skillet over medium heat, toast coriander, cumin, and fennel seeds until fragrant (1–2 minutes). Add sesame seeds and toast until golden. Transfer to a mortar and pestle or spice grinder and coarsely crush. Roughly chop pistachios and almonds, then combine with toasted spices and flaky salt. 

Assembling the dish:

Spoon labneh onto a serving platter and swoosh to form a base. Arrange roasted squash on top. Sprinkle generously with pistachio dukkah, drizzle with olive oil, and top with chives. Serve and enjoy!