![Roasted squash, labneh and zaatar dressing by Laurent Dagenais](http://labelleexcuse.com/cdn/shop/articles/IMG_7063_835x1086_c8ad1b68-3220-4522-9370-905bbd169be0.png?v=1692986602&width=1500)
Roasted squash, labneh and zaatar dressing by Laurent Dagenais
Serves : 2-4
Prep time : 15 min
Cook time : 40 min
![](http://labelleexcuse.com/cdn/shop/files/IMG_7795_540x660_e176b8e7-8a81-4788-a434-9b102cfb1a13.png?v=1695124349&width=1500)
Ingredients
- 2 Delicata squashes (cut in 1/2 inch slices, seeds removed)
- 1 tbsp (15 ml) Zaatar
- 4-5 smashed cloves of garlic
- 1 cup (250 ml) Labneh cheese
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) pomegranate seeds
- Extra virgin Olive oil La Belle Excuse to drizzle
- Bunch of fresh dill
- Bunch of fresh mint
- 1/2 tsp (3 ml) sumac
- Fleur de sel and ground pepper
![](http://labelleexcuse.com/cdn/shop/files/organic-assorted-autumn-squash-2021-08-26-16-20-20-utc_540x660_fd62ba5e-c9c4-4cdc-9548-4e53024e5856.png?v=1695124349&width=1500)
Steps
- Preheat the oven to 425˚F (218 ˚C).
- In a large mixing bowl, combine squash slices, zaatar, smashed garlic, salt and pepper and mix well until evenly coated.
- Transfer onto a baking rack or a baking sheet. Roast for 40 minutes. Flip squash slices halfway.
- Spread Labneh onto a service plate and place squash slices on top.
- Garnish with honey, pomegranate seeds, olive oil, fresh dill, fresh mint, sumac and a pinch of Fleur de sel.
- Serve with flatbread or a pita.
Delicious as a starter, as an aperitif or as an accompaniment to grilled meat or fish.