Silky whipped feta spread on a platter and topped with caramelized roasted squash, toasted pepitas and a drizzle of chili-spiked honey.
Before you start: heat the oven to 425°F; cut the squash into 3/4-inch cubes, or use pre-cut squash. Pre-cut squash from the produce section skips the peeling.
Serve with warm pita, crusty bread or crackers for scooping (use gluten-free crackers to keep it gluten-free). Store-bought hot honey works too; use the same amount.
Ingredients
Scale
Measurement units
- 1 ½ lb butternut squash (peeled and cut into 3/4-inch cubes; or pre-cut squash)
- 4 tbsp extra-virgin olive oil (divided)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup raw pepitas (pumpkin seeds)
- 12 oz block feta cheese (crumbled)
- ½ cup plain whole-milk Greek yogurt
- 1 small garlic clove (grated)
- 2 tbsp fresh lemon juice
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tsp fresh thyme leaves (optional)
Ingredients
Scale
Measurement units
- 1 ½ lb butternut squash (peeled and cut into 3/4-inch cubes; or pre-cut squash)
- 4 tbsp extra-virgin olive oil (divided)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup raw pepitas (pumpkin seeds)
- 12 oz block feta cheese (crumbled)
- ½ cup plain whole-milk Greek yogurt
- 1 small garlic clove (grated)
- 2 tbsp fresh lemon juice
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tsp fresh thyme leaves (optional)
Instructions
Roast the squash
On the sheet pan, toss squash cubes (1 ½ lb) with olive oil (2 tbsp), salt (½ tsp) and pepper (¼ tsp) and spread in a single layer.
Roast at 425°F, stirring once halfway, until tender and browned at the edges, about 25 minutes.
Equipment: rimmed sheet pan
Toast the pepitas
Toast pepitas (½ cup) in a dry skillet over medium heat, shaking the pan, until they puff, pop and turn golden, about 3 minutes. Tip onto a plate.
Equipment: small skillet
Whip the feta
In the food processor, blend feta (12 oz), Greek yogurt (½ cup), garlic and lemon juice (2 tbsp) until mostly smooth, scraping down the bowl.
With the motor running, drizzle in olive oil (2 tbsp) and blend until silky and fluffy, about 2 minutes.
Equipment: food processor
Make the hot honey
Warm honey (¼ cup) and red pepper flakes (½ tsp) in a small saucepan over low heat until the honey is runny but not bubbling, about 2 minutes. Take off the heat.
Equipment: small saucepan
Assemble
Spread the whipped feta over the platter, swooshing it with the back of a spoon.
Pile the warm squash on top and scatter with the pepitas.
Drizzle with the hot honey, sprinkle with thyme leaves (1 tsp) and serve.
Equipment: wide serving plate or shallow bowl
Tomorrow's Meal
Squash & Whipped Feta Scrambled Eggs
Leftover roasted squash warmed in a skillet with soft-scrambled eggs and dollops of whipped feta.
You'll need to pick up:
4 eggs1 tbsp butterwarm toast for serving
Quick overview:
- 1.Melt the butter in a skillet over medium heat and warm about 1 cup leftover squash 2 to 3 minutes
- 2.Lower the heat, add the beaten eggs and stir gently until softly set to 160°F
- 3.Dot with spoonfuls of leftover whipped feta and any pepitas
- 4.Drizzle with leftover hot honey and serve with toast
Before you cook
Cook notes
- • Before you start: heat the oven to 425°F; cut the squash into 3/4-inch cubes, or use pre-cut squash.
- • Serve with warm pita, crusty bread or crackers for scooping (use gluten-free crackers to keep it gluten-free).
- • Make ahead: whip the feta up to 1 day ahead and refrigerate; let it sit out 20 minutes before spreading. Roast the squash and toast the pepitas a few hours ahead.
- • Pre-cut squash from the produce section skips the peeling.
- • Store-bought hot honey works too; use the same amount.
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