Mafghoussa (Labneh with Butternut Squash and Sage)

A bowl with mafghoussa sip garnished with roasted squash, pumpkin seeds, fried sage, sumac and chili paste.

5 from 2 votes

Mafghoussa (Labneh with Butternut Squash and Sage)

This Butternut Mafghoussa is my take on a classic Palestinian dish, swapping summer squash, mint, and pine nuts for winter squash, sage, and pumpkin seeds.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: Palestinian

Diet: Vegetarian

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

Labneh Base

1 cup Labneh - 250 grams
2-3 Garlic cloves (minced)
½ tsp Salt - 3 grams
1 tbsp Extra virgin olive oil - 15ml

Roasted Squash

2 cups Butternut squash (peeled, cored, and cut into cubes) - 250 grams, from half a small butternut squash
1 tbsp Extra virgin olive oil - 15ml
1 tsp Za'atar spice blend - 6 grams
½ tsp Salt - 3 grams
¼ tsp Black pepper - 2 grams
8-10 Sage leaves

Fried Sage Garnish

1 tbsp Butter or Ghee - 15 ml
8-10 Sage leaves

Remaining Garnish

Pumpkin seeds, sumac, and a generous drizzle of olive oil - Use your heart to measure
Shatta Chili Paste - Optional but recommended

Instructions

Make the labneh base and preheat the oven. Preheat your oven to 375°F (190°C). In a medium bowl, whisk together 1 cup Labneh, 2-3 Garlic cloves (minced), ½ tsp Salt, and 1 tbsp Extra virgin olive oil to loosen the texture. Note: Labneh will soften as it comes to room temperature.
Roast the squash. On a parchment-lined baking sheet, toss 2 cups Butternut squash (peeled, cored, and cut into cubes) with 1 tbsp Extra virgin olive oil, 1 tsp Za'atar spice blend, ½ tsp Salt, ¼ tsp Black pepper, and 8-10 Sage leaves. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
Mash. Reserve about half the roasted squash – pick the prettiest pieces for garnish. Add the rest of the roasted squash to the labneh base along with any crispy sage from roasting. Mash with a fork until everything is well combined and a little chunky. Taste and adjust seasoning.
Fry the sage garnish. In a small frying pan, melt 1 tbsp Butter or Ghee over medium heat. Add 8-10 Sage leaves and fry for 1-2 minutes. Carefully transfer to a paper towel-lined plate. They’ll crisp up as they cool.
Garnish. Spoon the mafghoussa onto a serving plate or shallow bowl. Top with reserved roasted squash, crispy fried sage, Pumpkin seeds, sumac, and a generous drizzle of olive oil. Spoon over the optional Shatta Chili Paste. Serve at room temperature with fresh bread or warm pita.

Notes

Refer to the post above for step by step recipe photos.

Key Ingredient Notes:

Labneh: Thick, tangy strained yogurt cheese that forms the creamy base for this dip. If you can’t find ready-made labneh, you can make your own labneh by straining yogurt overnight.
Butternut Squash: Fall and winter are the perfect time to prepare this recipe, when local Winter Squash are overflowing in the markets. Honeynut Squash is a good alternative.
Za’atar: This quintessential Palestinian Spice Blend adds herby brightness and depth. It used to be difficult to find za’atar at the grocery store, but it’s much easier now. You can also make your own za’atar spice mix
Fresh Sage: used for both roasting and garnishing. Crispy sage leaves add a beautiful touch and texture. They are also super gorgeous.
Sumac: A sprinkle of this tart, lemony spice brightens everything. You can substitute with a squeeze of lemon juice.
Shatta: Optional but highly recommended! This spicy chili paste adds heat and depth. You can buy it ready-made or use my Shatta Recipe and make your own!

Serve on its own with Taboon Flat Bread or Pita Bread, or as part of a spread with other classic dips like Mutabal (roasted eggplant dip).

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