You might call this recipe a two-fer. It’s not just about the roasted delicata squash. It’s also about the smear of labneh that accompanies it.
Delicata is a small, oblong winter squash with green and yellow striated skin. The skin is edible (and nutrient-rich), so there’s no need to peel it. Delicata cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor. Halve the squash lengthwise or slice into thin rings or half-moons to roast.
