Savory Granola & Roasted Butternut Squash over Labneh

This is a, “Don’t know it ‘til you try it’ kind of recipe…

[This recipe contains affiliate links for brands I adore, like Jamie’s Farm. Plus, you can get up to 15% off the best granola ever!]

A few months back I walked into a small shop in my neighborhood in Brooklyn (shout out Maison Jar) and discovered a granola SO good, I kept going back and back and back again for more.

This was how I discovered Jamie’s Farm. It was Jamie’s gluten free, baked in ghee Chai Streusel granola that first got me hooked — until I tried the rest of the flavors. Now there’s no telling which might be my favorite. BUT when I unpacked the box Jamie sent me as a gift, there was one in particular that called out to me when I removed it from the box: Aged Cheddar & Black Pepper Savory granola. After one bite I knew that as a “savory tooth”, this is what dreams are made of…

Trust me when I say, make this at your own risk: not only will you be hooked on Jamie’s kernels of cheesy, sweet & savory goodness, you’ll wonder why you’ve been eating granola (or butternut squash) any other way.

 
 

Savory Jamie’s Farm Aged Cheddar Granola & Roasted Butternut Squash over Labneh

  • 1 large butternut squash peeled, seeded, and cut into 1-inch cubes

  • Roughly 1 cup Jamie’s Farm Aged Cheddar Granola

  • A high quality EVOO

  • 1 Tbsp Garlic powder

  • 2 tsps Salt 

  • A few hearty cranks of black pepper

  • 1 tsp smoked paprika

  • 3 Tbsp Labneh

  • OPTIONAL: Chili oil, chili crunch or Trader Joe’s Calabrian Chili Bomba Sauce

    Preheat your oven to 420F.

    Cut, peel and seed the butternut squash by first cutting off both of the round ends, so the squash is flat on both sides. Then cut it in half, separating the large bulbuous bottom half from the more narrow top. Peel off the tough skin from both. Then cut each in half and scoop out the seeds. Finally, cut down into strips lengthwise, then across to create roughly 1 inch cubes. Cut larger pieces into two as needed.
    Follow along HERE if you’re a visual person.

    Place all of the diced squash in a large bowl and season with EVOO, 1 Tbsp Garlic powder, 2 tsps Salt, a few hearty cranks of black pepper and about 1 tsp smoked paprika. Toss to thoroughly coat all of the squash.

    Place a piece of parchment on a baking sheet and lay out the squash in one even layer, leaving space in between.

    Place in the oven at 420F for 20-25 minutes. Remove from the oven, mix and spread back out into an even layer. Then place back in the oven for another 15-20 minutes, or until tender and golden brown.

    Move the squash from the sheet tray to a small bowl or Tupperware, leaving the parchment behind. On the parchment, lay out about 1 cup of the granola. Switch the oven to your high broil setting and place the granola under the broiler for 30 seconds - 2 minutes, checking often so as not to burn but just to warm the granola through.

    Then to serve, spread about 3 Tbsps of labneh on a large plate or platter. Top with the warm squash, warm granola, a drizzle of good olive and optional finish of something spicy, like a chili oil, chili crunch or Trader Joe’s Calabrian Chili Bomba Sauce.

    Then dig into the savory goodness