- 2 medium Delicata squash (1 1/4 pounds each)—halved lengthwise, seeds removed and reserved, and squash cut into 2 1/2-inch triangles
- 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons Aleppo pepper
- Kosher salt
- Black pepper
- 1 teaspoon coriander seeds
- 2 cups lightly packed cilantro leaves
- 1 cup lightly packed parsley leaves
- 1 garlic clove, minced
- 1 teaspoon minced serrano chile
- 1 1/2 teaspoons finely grated lime zest
- 1/4 cup ice water, plus 2 large ice cubes
- 2 cups mixed sprouts, such as alfalfa, mung bean and lentil
- 1/2 cup pomegranate seeds
- 1 cup lebneh
- Maldon salt, for sprinkling
How to make this recipe
- Preheat the oven to 400°. On a large rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and the Aleppo pepper. Season generously with salt and black pepper and roast for about 30 minutes, until browned in spots and just tender.
- Meanwhile, in a pie plate, toss the reserved squash seeds with 1/2 tablespoon of the olive oil and season with salt and black pepper. Spread in an even layer and bake for about 15 minutes, stirring every 5 minutes, until lightly browned and crisp. Let cool.
- In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Transfer to a mortar and grind to a powder. Transfer the ground coriander to a blender; add the cilantro, parsley, garlic, chile, 1/2 teaspoon of the lime zest and the ice water and ice cubes. Puree until nearly smooth. Season the dressing with salt.
- In a medium bowl, toss the sprouts and pomegranate seeds with the remaining 2 tablespoons of olive oil and 1 teaspoon of lime zest. Season with salt. Spread the lebneh in 4 shallow bowls. Mound the salad in the bowls and top with the roasted squash. Sprinkle with the toasted squash seeds and a little Maldon salt and serve, passing the coriander dressing at the table.
The dressing and roasted squash can be refrigerated separately overnight. Serve at room temperature.
Pair this dish with a Rhone-style white.