Description
A creamy whipped feta dip topped with warm roasted butternut squash, toasted pumpkin seeds, thyme, and a touch of sweet smoky seasoning.
Ingredients
Scale
- 3 cups peeled and cubed butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove
- 1 teaspoon honey
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 2 tablespoons toasted pumpkin seeds
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, toss the butternut squash with olive oil, maple syrup, smoked paprika, cumin, salt, and black pepper.
- Spread the squash in a single layer on the prepared baking sheet, leaving space between the cubes.
- Roast for 25 minutes, flipping once halfway through, until tender and golden around the edges.
- While the squash roasts, add feta, Greek yogurt, lemon juice, garlic, honey, and thyme to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Spoon the whipped feta into a shallow serving bowl.
- Top with warm roasted squash, toasted pumpkin seeds, and extra thyme.
- Serve with pita, crackers, toasted bread, or fresh vegetables.
Notes
- Do not overcrowd the squash on the baking sheet, or it may steam instead of roast.
- Taste the feta dip before adding extra salt because feta can vary in saltiness.
- For a spicy finish, add a pinch of chili flakes to the squash before roasting.
- The whipped feta can be made up to 2 days ahead and stored covered in the fridge.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 215
- Sugar: 6g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: baked butternut squash, feta dip, whipped feta, roasted squash appetizer, vegetarian appetizer