Dukkah Roasted Butternut Squash with Brussel Sprouts, Dates, Labneh, Zhoug and Pecans

Thought it was time to post a bit more of a festive recipe. I think we’ve all realised by now that sprouts have got an unnecessarily bad rep over the years. For me, they are one of the most underrated vegetables which are so versatile and should be used much more when they are in season - not just on the big day. This dish would make a great side dish but it also made a lovely light dinner for us. Meat free and vegetarian, it’s full of flavour and texture. The roasted squash and sprouts crusted with dukkah, coriander, cumin seeds and nigella seeds is delicious. Teamed with creamy labneh yoghurt which is so easy to make, zingy green zhoug dressing, crunchy toasted walnuts and sweet juicy dates, this would be a great addition to any feast and a different way to have sprouts on Christmas Day.

(Serves 4 £1.86 per portion)
(Serves 6 £1.24 per portion)
1. The labneh needs to be made the night before. Simply empty 500g of full fat Greek yoghurt into a sieve lined with a clean tea towel. Leave to drain over a bowl and keep in the fridge. The excess moisture will drain out of the yoghurt, leaving you with a lovely, thick, creamy yoghurt to use the next day.
2. Peel and chop a butternut squash into slices or large chunks, reserving the seeds for later. Add to a parchment lined baking pastry with four unpeeled cloves of garlic 2 tbsps dukkah and 1/2 tbsp each of cumin seeds, coriander seeds and nigella seeds. Drizzle with olive oil, season and toss everything together. Roast at 200C fan for 35 mins until soft and caramelised. After 20 mins, add 500g halved brussels sprouts and roast with the squash for another 15 mins.
3. Squeeze the roasted garlic flesh from their skins and add to the labneh. Add the zest of a lemon, season and mix well.
4. For the zhoug, whizz half a bunch of coriander, mint and parsley in a small food processor with one roughly chopped green chilli, the juice of a lemon, 2 tbsps olive oil, 1/2 tsp sugar, 1/2 tsp ground cumin, 1/2 tsp cardamom, and a pinch of salt. Add a splash of water if necessary and whizz until you have a smooth green dressing.
5. Add 100g roughly chopped dates to the squash and sprouts. Toast 75g roughly chopped walnuts and the seeds from the squash in a dry frying pan with a sprinkling of salt, paprika and garlic granules.
6. When ready to serve, spoon some labneh over each plate, top with the roasted squash and sprouts, a drizzle of zhoug and pomegranate molasses before topping with the toasted seeds and nuts.