Roasted Butternut Squash & Brown Butter Sage Labneh Dip

The day before you plan to make your dip, make your labneh. To a strainer lined with a nut milk bag or paper towels, add whole milk yogurt and salt. Mix and chill in the fridge overnight; ideally, let it sit for 24 hours. The next day, preheat your oven to 450°F (230°C). Peel, deseed, and cube your butternut squash. To a bowl, add the squash, olive oil, cinnamon, 1 tablespoon of maple syrup, salt, and pepper. Roast the butternut squash until soft and browned (around 30-40 minutes, depending on your oven strength). While the squash is roasting, brown the butter by adding it to a saucepan on medium heat. Add fresh sage and stir consistently until the butter turns brown and little brown bits start forming. The sage will start to crisp up as well. Once you pull the squash out of the oven, add 1 more tablespoon of maple syrup and mix. At this point, you can add your labneh to a plate or bowl and create wells with a spoon to add your brown butter. Spoon your squash on top and sprinkle a bit more cinnamon and crush up the remainder of the sage leaves from the brown butter. Eat with bread!