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Restaurants›Published on Main›Roasted Summer Squash Recipe

Roasted Summer Squash Recipe

Inspired by Published on Main

Time1h

Serves4

almond labneh, chermoula, curried almonds

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Ingredients

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Roasted Summer Squash

4 cups Summer squash (zucchini or yellow squash)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Almond Labneh

2 cups Greek yogurt

1 cup Almonds, toasted and chopped

1 clove Garlic, minced

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

Chermoula

1 cup Fresh cilantro, chopped

1 cup Fresh parsley, chopped

3 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Cayenne pepper

2 tbs ReaLemon lemon juice

4 tbs olive oil

1 tsp Celtic sea salt

Curried Almonds

1 cup Almonds, raw

1 tbs Curry powder

1 tbs olive oil

1 tsp Celtic sea salt

Method

Roasting the Summer Squash

1

Prepare the Squash

Preheat the oven to 400°F (200°C). Cut the summer squash into slices or half-moons, depending on preference.

2

Season and Roast

Toss the squash slices with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and golden brown.

Making Almond Labneh

3

Prepare the Labneh

In a bowl, mix Greek yogurt, garlic, lemon juice, and salt until well combined. Stir in the toasted and chopped almonds.

Preparing Chermoula

4

Mix the Chermoula

In a bowl, combine the chopped cilantro, parsley, garlic, cumin, paprika, cayenne pepper, lemon juice, olive oil, and salt. Mix well until all the ingredients are incorporated.

Making Curried Almonds

5

Season the Almonds

In a skillet, heat olive oil over medium heat. Add raw almonds, curry powder, and salt. Stir frequently for about 5-7 minutes until almonds are toasted and fragrant.

Assembly

6

Serve

To serve, place the roasted summer squash on a plate, add a generous dollop of almond labneh, drizzle with chermoula, and sprinkle the curried almonds on top.