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Roasted Butternut Squash with Garlic Yogurt and Pine Nuts

Roasted Butternut Squash with Garlic Yogurt and Pine Nuts

Taking the classic winter ingredient of butternut squash, Chef Qui put a creative spin on this dish, mixing flavors like garlic yogurt with coffee cinnamon brown butter to enhance the Roasted Butternut Squash. 


  • 1 butternut squash peeled and diced
  • 1 bunch mint
  • Olive oil
  • Sea salt to taste
  • 1 Cup toasted pine nuts

Coffee cinnamon brown butter

  • 1 stick cinnamon
  • 1 tsp. ground coffee
  • pinch of cayenne
  • 1 stick butter

Garlic yogurt

  • 2 Cups Labneh yogurt
  • 1 clove garlic minced
  • salt to taste
  • ¼ olive oil


Preheat oven to 400F. Coat butternut squash in olive oil and season with salt to taste and roast in oven for about 30 minutes or until squash is caramelized on the outside and tender. 
In a mixing bowl mix pine nuts with squash and dress with brown butter. Top with a dollop garlic yogurt, toasted pine nuts and torn mint.


Coffee cinnamon brown butter

In a small sauté pan brown butter on medium/low heat until it smells nutty and the color starts to amber, add the cinnamon and ground coffee and toast until fragrant.

Garlic yogurt

 Mix all the ingredients together.