Heat the oven to 400 degrees.

Take the squash and cut the top and the bottom off. Cut in half length-wise, and using a spoon scoop out the seeds in the middle of the squash; discard the seeds. Place in a roasting dish, drizzle with olive oil, salt, and pepper, and roast for about 30 to 40 minutes until done.

Meanwhile, to make the onion with sumac; take half a red onion and cut it into thin half-moon slices. In a jar with a tight-fitting lid come the onion, currants, olive oil, sumac, salt. Set aside and let this marinate for 30 minutes. You can keep this in the fridge for up to a week, it’s great to add to any dish.

When the squash is done, remove from the oven and top with Red Onion and Sumac pickled dressing. Add labna and finish with a sprinkle Maldon sea salt.

Note: If using a large butternut squash, cut off the top and bottom of the squash. Peel the entire squash using a very sharp knife or peeler. Then, cut the squash in half horizontally remove the seeds with a spoon. Lay squash flat cutting 1/2 inch moon slices.