Mafghoussa (Labneh with Butternut Squash and Sage)
A flavorful Middle Eastern-inspired dish combining creamy labneh with roasted butternut squash, crispy sage, and aromatic spices, perfect for a cozy appetizer or light meal.
Ingredients
Base
- 1 cup Labneh
- 2-3 cloves Garlic (minced)
- ½ tsp Salt
- 1 tbsp Extra virgin olive oil
Roasted Squash
- 2 cups Butternut squash (peeled, cored, and cut into cubes)
- 1 tbsp Extra virgin olive oil
- 1 tsp Za'atar spice blend
- ½ tsp Salt
- ¼ tsp Black pepper
- 8-10 leaves Sage leaves
- 1 tbsp Butter or Ghee
Garnish
- Pumpkin seeds, sumac, and olive oil Garnish ingredients (to taste) (Use your heart to measure)
- Shatta Chili Paste optional Shatta Chili Paste (Optional but recommended)
Instructions
- Mix labneh with minced garlic, salt, and olive oil. Preheat oven to 375°F (190°C).
- Toss butternut squash with olive oil, za'atar, salt, black pepper, and sage leaves. Roast for 20-25 minutes until tender and caramelized.
- Reserve some roasted squash and mash the rest into the labneh mixture. Garnish with crispy sage from roasting.
- Fry sage leaves in butter or ghee until crispy. Top the dish with roasted squash, fried sage, pumpkin seeds, sumac, olive oil, and optional chili paste. Serve at room temperature.
Notes
Use crispy sage for added texture and flavor. Adjust seasoning to taste.