Squash & Labneh Recipe

Lump Charcoal Roasted Delicata Squash & Labneh Salad

Smoky, savory, sweet and tangy. And the best part? All of the “cooking” is done without any pans – just hot, ashy coals. The sweet and smoky squash dances with the creamy, tangy labneh. The perfect hit of acid and juiciness from the pomegranate, coupled with the fresh mint, crunchy pistachio and hint of honey makes this salad a winter staple.

Lump Charcoal Roasted Delicata Squash & Labneh Salad


2 x Delicata Squash (or your favorite winter squash)

16 oz Labneh

1 x Pomegranate (seeds only)


Bunch fresh mint 

Pistachios (unsalted)

Finishing salt (we like Jacobsen Salt Co. Pure Flake Finishing Salt)

Roast your squash (whole) directly in the hot, ashy coals. Roast until the outside skin chars all over turning on all sides – approximately 30-45 minutes depending on size of squash.

Once the squash is black all over and softened, slice your squash (skin on) into rings (a little less than one inch thick). Set aside.

Salad Assembly:

Spread 2-3 large spoonfuls of labneh on your plates. Dress the plate with your sliced delicata squash rings on top of the labneh. Sprinkle squash with pomegranate seeds, pistachios and fresh mint leaves. Lightly drizzle with honey and finishing salt to taste. 



Enjoy! Come together around food.

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