Methods

1. Preheat the oven to 450°F.
2. To prepare the squash, cut each squash in half, scoop out the seeds, reserving for garnish (see Cook’s note) if desired, and cut each half into three wedges. Repeat with the remaining squash, and then transfer the wedges to a sheet pan.
3. Drizzle the squash with the olive oil, sprinkle with salt and pepper, toss to coat, and arrange into a single layer. Roast until the squash is cooked through and the side touching the pan is deeply caramelized, 45 to 50 minutes. (This is also when you’d roast the squash seeds for garnish, too.)
4. While the squash is roasting, prepare the podi topping. Combine the untoasted sesame oil and gunpowder podi in a small bowl and mix well (it should be a spoonable consistency, like chilli oil). Taste and season with salt, if necessary.
5. To serve, give the labneh a stir and swoosh onto the bottom of a serving platter or individual plates, then top with the roasted squash wedges. Spoon the gunpowder podi oil over the squash and garnish with the torn basil leaves and roasted squash seeds, if using. Enjoy warm or at room temperature.