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High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs

High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs

This is my kind of winter side: delicata squash roasted at a brutal heat until the edges go lacy and dark, then dragged through a warm, fragrant spice oil that smells like Tel Aviv nights and London cold snaps. I serve it over a creamy labneh–tahini cloud (tangy, nutty, impossible to stop eating) and finish with crunchy caper–pistachio crumbs for that “one more bite” texture. It anchors a table like a centerpiece—but it’s also very happy to become your vegetarian main with warm pita or a pot of grains.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 28 minutes
4
medium
side dishdinner
mediterraneanwinterroasted-vegetableswarm-spice-oil+1

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Ingredients

  • 2 Delicata squash(medium; scrubbed well (skin is edible))
  • 3 tbsp Extra-virgin olive oil(for roasting)
  • 1 1/2 tsp Kosher salt(plus more to taste)
  • 1/2 tsp Black pepper
  • 1 cup Labneh(or thick Greek yogurt)
  • 1/3 cup Tahini(well-stirred)
  • 2 tbsp Lemon juice(plus more to taste)
  • 1 clove Garlic(finely grated)
  • 2 tbsp Ice-cold water(to loosen the cream)
  • 4 tbsp Unsalted butter(for the warm spice oil (swap: olive oil for dairy-free))
  • 2 tbsp Extra-virgin olive oil(for the warm spice oil)
  • 2 tsp Baharat(or a mix of cumin + coriander + cinnamon + allspice)
  • 1 tsp Smoked paprika
  • 1 tsp Aleppo pepper(or mild chili flakes)
  • 1/4 tsp Ground turmeric(for color; optional)
  • 1 1/2 tsp Honey(just enough to round the spices (optional))
  • 2 tbsp Capers(drained and patted very dry)
  • 1/2 cup Panko breadcrumbs(or torn sourdough crumbs)
  • 1/3 cup Pistachios(roughly chopped)
  • 1 tsp Lemon zest(from 1 lemon)
  • 1/4 cup Fresh dill(roughly chopped)
  • 1/4 cup Fresh mint(roughly chopped)
  • 1 tbsp Toasted sesame seeds(for finishing)
  • 1 pinch Flaky salt(to finish)

Instructions

  1. 1

    Heat the oven to 475°F / 245°C. Put a heavy sheet pan in the oven to preheat—this is how we get that immediate sizzle and the crisp, browned edges that make delicata feel like it’s been kissed by a grill.

    10 min

    Tip: If you have convection, use it. If your smoke alarm is dramatic, crack a window now.

  2. 2

    Prep the squash: cut 2 Delicata squash crosswise into 3/4-inch rings. Scoop out seeds with a spoon (save seeds if you like to roast them later). Toss rings with 3 tbsp Extra-virgin olive oil, 1 1/2 tsp Kosher salt, and 1/2 tsp Black pepper.

    8 min

    Tip: Rings roast more evenly than wedges and give you those gorgeous little charred halos—this is a plating trick that also improves texture.

  3. 3

    Carefully remove the hot pan, spread squash rings in a single layer, and roast until deeply browned underneath, then flip and roast again until tender and bronzed.

    18 min

    Tip: About 10 minutes first side, 6–8 minutes second side. You’re looking for dark edges and caramelized freckles—don’t pull them pale.

  4. 4

    While the squash roasts, whip the creamy element: in a bowl, combine 1 cup Labneh, 1/3 cup Tahini, 2 tbsp Lemon juice, 1 clove Garlic, and 1/2 tsp Kosher salt. Whisk hard, then whisk in 2 tbsp Ice-cold water until it turns glossy and swooshable.

    5 min

    Tip: Cold water + vigorous whisking = that airy, restauranty texture. Taste and sharpen with more lemon if you like it loud (I do).

  5. 5

    Make the crispy caper–pistachio crumbs: in a small skillet over medium heat, toast 1/2 cup Panko breadcrumbs in 1 tbsp Extra-virgin olive oil until golden. Add 2 tbsp Capers and cook 1 minute to crisp and perfume the oil. Stir in 1/3 cup Pistachios and 1 tsp Lemon zest; remove from heat and season with a pinch of salt.

    6 min

    Tip: Dry capers well or they’ll spit. The goal is crunch with salty little pops.

  6. 6

    Make the warm spice oil: in the same skillet (no need to wash), melt 4 tbsp Unsalted butter with 2 tbsp Extra-virgin olive oil over medium heat. Cook until the butter smells nutty and turns light amber. Add 2 tsp Baharat, 1 tsp Smoked paprika, 1 tsp Aleppo pepper, and 1/4 tsp Ground turmeric; cook 30 seconds until blooming and fragrant. Stir in 1 1/2 tsp Honey (if using) and a pinch of salt, then take off the heat.

    5 min

    Tip: Spices burn fast—take the pan off the heat as soon as they bloom. The oil should be warm and aromatic, not bitter.

  7. 7

    Assemble like a centerpiece: swoosh the whipped labneh–tahini onto a platter. Pile the hot squash rings on top. Spoon the warm spice oil over the squash (let it drip into the creamy base). Shower with caper–pistachio crumbs, 1/4 cup Fresh dill, 1/4 cup Fresh mint, 1 tbsp Toasted sesame seeds, and a final pinch of 1 pinch Flaky salt.

    5 min

    Tip: Serve immediately while the squash is hot and the oil is warm—the contrast with the cold-ish cream is the whole point.

Chef's Notes

This dish is my February table trick: three textures (roasty-soft squash, cool creamy base, loud crunch) and one warm-spice perfume that hits the room before it hits the plate. If you want it vegan, swap the butter for more olive oil and use a thick plant yogurt + tahini. If you want it heartier as a veg main, spoon it over warm lentils or freekeh and add a handful of chopped olives—suddenly it’s dinner.

Frequently Asked Questions

How long does High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs take to make?

High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs takes about 48 minutes total. That includes 20 minutes of prep and 28 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs?

The main ingredients are: Delicata squash, Extra-virgin olive oil, Kosher salt, Black pepper, Labneh, Tahini, Lemon juice, Garlic, Ice-cold water, Unsalted butter, Extra-virgin olive oil, Baharat, Smoked paprika, Aleppo pepper, Ground turmeric, Honey, Capers, Panko breadcrumbs, Pistachios, Lemon zest, Fresh dill, Fresh mint, Toasted sesame seeds, Flaky salt.

What type of meal is High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs?

High-Heat Delicata Squash Rings with Warm Baharat Brown-Butter Oil, Whipped Labneh–Tahini, and Crispy Caper–Pistachio Crumbs is categorized as: side dish, dinner.