Description
Tender roasted butternut squash served over a creamy whipped feta dip with honey, toasted walnuts, and fresh thyme for a sweet, salty, and cozy vegetarian dish.
Ingredients
Scale
- 1 medium butternut squash, about 2 pounds, peeled, seeded, and cut into wedges
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 8 ounces feta cheese, crumbled
- 1/2 cup plain full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, grated or minced
- 2 tablespoons honey, divided
- 1/3 cup chopped toasted walnuts
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash wedges with olive oil, 1/2 teaspoon kosher salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet, leaving space between the pieces.
- Roast for 30 to 35 minutes, flipping once halfway through, until the squash is tender and caramelized at the edges.
- While the squash roasts, add feta cheese, Greek yogurt, lemon juice, garlic, 1 tablespoon honey, and the remaining 1/4 teaspoon kosher salt to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Spread the feta dip onto a serving plate and arrange the warm roasted squash over the top.
- Drizzle with the remaining 1 tablespoon honey, then sprinkle with toasted walnuts and fresh thyme.
- Serve warm with bread, crackers, greens, or as a side dish.
Notes
- Do not overcrowd the baking sheet, or the squash may steam instead of caramelize.
- Toast the walnuts before serving for the best crunch and flavor.
- If the feta dip is too thick, blend in 1 teaspoon of water or yogurt at a time until smooth.
- The feta dip can be made up to 2 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 9g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: roasted butternut squash, feta dip, vegetarian appetizer, baked squash, whipped feta