Creamy whipped feta base topped with caramelized roasted squash, toasted seeds, and spiced warm honey drizzle.
Roast squash until edges are caramelized and centers are tender; this deepens flavor and prevents sogginess on the feta. Toast pepitas in a dry skillet over medium heat, shaking often, until fragrant and lightly golden (3–4 minutes); do not skip this step.
Feta must be at room temperature before whipping for a smooth, light texture; remove from refrigerator 30 minutes ahead. Warm honey gently; overheating can destroy its delicate flavor. Stir in red pepper flakes and minced garlic off heat.
Ingredients
Scale
Measurement units
- 12 oz feta cheese (full-fat, room temperature for best whipping)
- 4 oz Greek yogurt (plain, full-fat)
- 1 ½ lb butternut squash
- 5 tbsp olive oil (divided)
- ½ cup pepitas (pumpkin seeds)
- ¼ cup honey
- ½ tsp red pepper flakes
- 2 garlic cloves
- 2 tbsp fresh lemon juice
- kosher salt (to taste)
- black pepper (to taste)
- 1 tbsp fresh thyme (for garnish)
Ingredients
Scale
Measurement units
- 12 oz feta cheese (full-fat, room temperature for best whipping)
- 4 oz Greek yogurt (plain, full-fat)
- 1 ½ lb butternut squash
- 5 tbsp olive oil (divided)
- ½ cup pepitas (pumpkin seeds)
- ¼ cup honey
- ½ tsp red pepper flakes
- 2 garlic cloves
- 2 tbsp fresh lemon juice
- kosher salt (to taste)
- black pepper (to taste)
- 1 tbsp fresh thyme (for garnish)
Instructions
Prepare the butternut squash
Peel, seed, and cut butternut squash (1 ½ pound) into 1-inch cubes.
Roast the squash
Toss squash cubes with olive oil (3 tablespoon), salt, and pepper on a sheet pan.
Roast at 425°F until edges are caramelized and centers are tender.
Remove from oven and let cool to room temperature.
Equipment: sheet pan
Toast the pepitas
Heat a small skillet over medium heat and add 0.5 cup pepitas.
Toast, shaking the pan frequently, until fragrant and lightly golden.
Transfer to a plate and set aside.
Equipment: small skillet, sheet pan
Whip the feta
Add 12 oz crumbled feta cheese (12 oz), Greek yogurt (4 ounce), 2 minced garlic cloves, and fresh lemon juice (2 tablespoon) to a food processor.
Blend until smooth and fluffy, about 2 minutes, scraping down the bowl as needed.
Season with salt and pepper to taste.
Equipment: food processor, serving platter or shallow bowl
Prepare the hot honey
In a small saucepan, warm honey (¼ cup) over low heat.
Stir in red pepper flakes (½ teaspoon) and remove from heat.
Equipment: small saucepan, sheet pan
Assemble and serve
Spread the whipped feta onto a serving platter or shallow bowl.
Top with roasted squash cubes, then scatter toasted pepitas over the top.
Drizzle warm hot honey over the entire dish.
Garnish with fresh thyme if desired and serve immediately.
Equipment: serving platter or shallow bowl
Before you cook
Cook notes
- • Feta must be at room temperature before whipping for a smooth, light texture; remove from refrigerator 30 minutes ahead.
- • Roast squash until edges are caramelized and centers are tender; this deepens flavor and prevents sogginess on the feta.
- • Toast pepitas in a dry skillet over medium heat, shaking often, until fragrant and lightly golden (3–4 minutes); do not skip this step.
- • Warm honey gently; overheating can destroy its delicate flavor. Stir in red pepper flakes and minced garlic off heat.
- • Assemble just before serving so pepitas stay crisp and honey drizzle remains warm.
- • Make-ahead: whip feta up to 4 hours ahead and refrigerate; roast squash and toast pepitas up to 2 hours ahead and store separately at room temperature.
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