Two Thanksgiving-Inspired Roasted Pumpkin/Squash Dishes

Thanksgiving is here, and I wanted to give you last-minute inspirationwith some delicious roasted pumpkin and squash-themed.

The whipped labneh (from homemade yogurt) spread with maple syrup and cracked black pepper for the Gluten-free roasted pumpkin crostini sounds pretty incredible...

Gluten-Free Crostini with Roasted Pumpkin and Whipped Maple Yogurt Spread

The whipped, strained yogurt and maple syrup spread gives these savory crostini a gentle hint of richness and sweetness, and would be perfect for the holidays!

I’ve been making a TON of yogurt at home lately, and have been absolutely fascinated by the results achieved when you strain this overnight in your refrigerator through cheesecloth. As time passes, the liquid whey separates and strains from the yogurt, resulting in an incredibly thick spread that can be mixed with dried spices and herbs to become labneh.

But you can really do whatever you want with it! During this past week, I’ve been adding the thickened labneh-style spread on top of chicken chili, adding a dollop to my fish soup, using it like sour cream for fish tacos, and even eating it for breakfast with blueberries and walnuts!

For the crostini in this recipe, the thickened yogurt is whipped with some pure maple syrup and cracked black pepper, and used like a spread that sits underneath the roasted squash and pomegranate seeds.

It sounds really fancy, but it’s actually pretty easy!

Roasted Pumpkin with Black Pepper and Thyme

I once met a Raleigh-based chef who encouraged me to roast squash with a little bit of coconut oil, instead of using seed oils like you might normally see in restaurants.

The flavor of the coconut oil reminds me of warm, tropical beaches and sunny skies. Warming memories like this are important to channel during the colder, winter months!

Happy Thanksgiving and enjoy the day!

Andy

P.S
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