Roasted Butternut Squash With Labneh, Harissa Brown Butter, and Sage

For the labneh

Start this at least 24 hours before you want to serve. In a bowl, mix together your yoghurt, salt, and lemon juice.

Place a strainer or sieve over another bowl, and line it with either doubled up cheesecloth, or I used a cotton pillowcase. Place your yoghurt mixture in the cheesecloth/pillowcase, and tie up the excess fabric. Leave in the fridge.

The next day, give the labneh a firm squeeze to remove any excess liquid, then place your plate and gently spread out with a spoon. If you want to serve the labneh on its own, finish it with a good drizzle of olive oil and a large pinch of za'atar.

For the squash

Preheat the oven to 400 F. Slice your squash in half lengthways, then scoop out the seeds. Place the squash half on its side, then cut fairly thin slices.

Line a baking sheet with greaseproof paper, then arrange your squash slices on top. Drizzle over some olive oil, honey, salt, pepper, and turmeric, then make sure everything's well coated.

Roast in the oven for around 5-10 minutes, or until the squash is softened but hasn't yet got any colour on the outside.

Remove from the oven, then heat a non-stick pan on medium/high with a splash of oil. Add your squash slices and cook for a minute or so on each side, just until you've got a light char. Remove, and set aside on a plate lined with kitchen roll.

For the brown butter

Melt your unsalted butter on a medium/high heat in a non-stick pan, along with your sage leaves, swirling constantly so the butter browns evenly.

When your sage leaves are crispy and your butter has little brown flecks in it, remove the sage leaves and add your harissa and a small pinch of salt. Whisk to combine, then turn off the heat.

Now you're ready to assemble. Place the charred squash on top of the labneh, and drizzle over a good helping of your harissa brown butter. Finish with some flaky salt over the squash, then top with your crispy sage leaves, and scatter over your chopped mint. Enjoy!