Roast squash with labneh and pomegranate

Serves 4
This is a fairly simple version of a classic combination.  You can add more spices to the roasting pumpkin (such as ras-el-hanout) if you wish, but I think the Hokkaido squash is so delicious I like to be able to taste it amongst the other flavours.
Labneh is a simple fresh cheese, but really is just strained yoghurt, so very simple to make.  It intensifies the creaminess of the yoghurt in both taste and texture.   Why not keep the whey (the liquid released) as it has plenty of uses in the kitchen and is delicious.  We will post a recipe soon of how to use it. Meanwhile it can be frozen easily.
300g yoghurt
1 garlic clove
Extra virgin olive oil 
Salt and pepper
1 small Hokkaido squash
1/2 pomegranate, seeded
Pomegranate molasses 
Salad leaves (I used radicchio)
A handful of nuts such as hazelnuts
Dried chilli flakes (optional)
The day before make the labneh.  This is done by simply straining the yoghurt through a clean cloth lined sieve. Don’t forget to reserve the whey!
Preheat the oven to 180C
Once the yoghurt is strained crush the garlic and stir through the labneh, add a glug of olive oil and some salt and pepper. 
Peel the squash, cut into slices and coat with olive oil and salt & pepper the  roast in the oven until cooked through. Depending on the size of your slices, this should take about 20-30 minutes. 
Spread the labneh on a platter and top with the roasted squash. Sprinkle with the nuts, pomegranate seeds and chilli (if using) add the leaves, and finally drizzle with the molasses and olive oil.