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1
Preheat the oven to 400 degrees.
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2
In a dry fry pan on medium heat, dry roast the spices for about 5-7 minutes, or until you begin to smell them releasing their aromas. Let them cool for about 2 minutes and transfer to a spice grinder and pulse until they form a spice mix. Set aside.
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3
Next, in a bowl toss the butternut squash pieces with the spice mix, 2 tablespoons of olive oil, the pomegranate molasses, garlic clove, and salt to taste.
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4
Place the butternut squash on a baking tray lined with aluminum foil and bake for 25-30 minutes, or until tender. While the butternut squash is baking, caramelize the 2 shallots in a saute pan on medium-low heat with the remaining tablespoon of olive oil and a sprinkling of salt. This should take 10 minutes. Once cooked, set the shallots aside.
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5
Remove the butternut squash for the oven and allow it to cool slightly for 10-15 minutes.
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6
Once, the butternut squash has cooled place it in a food processor with the labneh, feta, and half the caramelized shallots. Pulse until the mixture is smooth and taste for salt.
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7
Garnish with the parsley and/or mint, remaining caramelized shallots, and the fresh pomegranate seeds. Also, drizzle some olive oil on top for a nice sheen. Serve with the toasted pita.
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8
I liked to serve it right away (slightly warm) or at room temperature.
