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Labneh with Tomatoes & Delicata Squash

Maggie Michalczyk, RDN
Herby labneh topped with spices, Sunset® MiMi® Gourmet tomatoes and delicata squash makes for the perfect fresh appetizer for the holidays.
Prep Time 20 mins
Cook Time 5 mins
Servings 2 servings


  • 1 delicata squash washed and sliced with the seeds removed
  • 2 tbsp. avocado oil
  • 1 tsp. salt
  • 1 cup Sunset® MiMi® Gourmet Tomatoes halved
  • 1 cup plain 4% greek yogurt
  • 2 cloves garlic minced
  • 2 tbsp. tahini
  • 1 ½ tsp zaatar
  • ½ tsp. sumac
  • ¼ tsp. cumin
  • 1 tsp salt
  • ¼ cup fresh parsley
  • pita for serving


  • Preheat the oven to 415 degrees F. Toss sliced delicata squash with avocado oil and salt. Place on a baking sheet so that all of the pieces are flat and bake for 20 minutes. 
  • While the delicata squash roasts, prepare the labneh. In a small bowl mix together the yogurt, garlic, tahini, zaatar, sumac, cumin and salt.
  • Spread the mixture on a plate or bowl. Top with roasted delicata squash, and MiMi tomatoes. Drizzle olive oil on top and sprinkle extra zaatar and fresh parsley on top. 
  • Use warm pita for dipping and enjoy!