Flavor Trends, Strategies and Solutions for Menu Development
Leyla Wheelhouse

Leyla Wheelhouse
Former Culinary Director

Harissa Roasted Squash with Labneh

Recipe courtesy of Leyla Wheelhouse
Sponsor: Custom Culinary

Servings: 8


Harissa Squash:

  • 1 c Custom Culinary® Harissa Sauce
  • 1/2 c olive oil
  • 1 Tbsp salt
  • 2 Tbsp raw honey
  • 2 lg delicata squash, peeled, halved, seeded and cut into 1-in half moons


  • 1 lb dried black beluga lentils
  • 4 c vegetable stock
  • ½ c finely chopped green onion
  • 2 Tbsp za’atar
  • 2 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • Salt and pepper, to taste


  • 1 c labneh
  • ½ c chopped roasted and salted pistachios


  • 2 bunch broccolini
  • Olive oil, as needed


Harissa Squash:

  1. Preheat the oven to 425°F.
  2. Mix the harissa sauce with the oil, salt and ¼ c water.
  3. Toss the delicata squash with half of the harissa sauce, and place on a parchment-lined sheet pan. Roast for 8 minutes.


  1. Simmer the lentils in the stock in a medium pot without a lid, until they are tender. Most of the liquid should evaporate and there should be a small amount of stock left. Let the lentils cool in the stock.
  2. Fold in the onion, za’atar, oil, garlic and salt and pepper to taste.


  1. Blanch the broccolini and shock them in cold water.
  2. Drain and toss the broccolini with oil and season with salt.


  1. Place a generous spoonful of the black lentils on a plate and top with the broccolini and a bold portion of the Harissa Squash.
  2. Drizzle some of the remaining harissa sauce over each portion and then add a dollop of the labneh.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author