Marmalade Roasted Squash and Herb Labneh




  • 1 large butternut squash, halved and deseeded
  • 1 swede, peeled and cut into large chunks
  • 4 parsnips, peeled and halved lengthways
  • 6 tbsp Roots & Wings Organic Seville Orange Marmalade
  • 6 tbsp olive oil
  • 6 thyme sprigs
  • 2 shallots, finely sliced
  • 1 garlic clove, crushed
  • 1 red chilli, halved, deseeded and finely chopped
  • 2 tsp cumin seeds

For the herbed labneh:

  • 250g (9 oz) ricotta
  • 200g (7 oz) Greek yogurt
  • ½ tsp salt
  • 1 lemon, zested
  • Parsley leaves, roughly chopped
  • Salt and pepper


You need to start this recipe the day before.
First make the labneh, by mixing the ricotta, yogurt and salt in a bowl. Spoon into the centre of a piece of muslin or a clean J-cloth, bring in the edges, secure with string, then leave in a sieve over a bowl in the fridge to drain overnight.

The next day start by making the roast vegetables.
Heat the oven to 200ºC /392F/ Gas 7.
Line 2 large oven trays with baking paper.
Cut the butternut squash in half and then into 2.5 cm (1 inch) thick slices. Put in a large bowl with the swede and parsnips. Mix the marmalade with 4 tablespoons of olive oil, then pour it over the vegetables. Season with salt and pepper. Mix well to coat. Arrange the squash in a single layer on one tray and the swede and parsnips on the other. Roast both trays of vegetables in the oven for 25 minutes.
Heat the remaining 2 tbsp oil in a pan with the shallots. Cook over a low heat for 4-5 minutes until tender and sweet. Add the garlic, chilli and cumin seeds and cook on a low heat for 2 minutes.
Remove the butternut squash from the oven after testing it with the point of a knife to check it’s tender. Continue to roast the swede and parsnips for a further 15 minutes, then remove from the oven.
Spoon the labneh from the muslin/j-cloth into a bowl and mix in the lemon zest and parsley. Taste and check the seasoning.
Layer the cooked squash, swede and parsnips onto a large serving platter and dot generous spoonfuls of herbed labneh all over. Drizzle with any roasting juices and spoon the spiced shallots over the top. Put the remaining labneh in a bowl and serve alongside.