Roasted Honeynut Squash Feta Dip
This Roasted Honeynut Squash Feta Dip is a lovely addition to any menu. It is the perfect way to begin a meal or as part of a cocktail party.
The combination of roasted honeynut squash, feta cheese and honey is delightful. Top it with a crunchy, slightly fiery, slightly sweet sauce and all is well in life!
There is very little prep time besides roasting the squash, this dip comes together in a hot minute.
I love using honeynut squash for this recipe because they’re cute. But they are also sweet and delicious. If you can’t find them, as they are seasonal, it’s fine to use butternut squash, but they may need a bit longer to roast until tender.
Place the squash halves on a sheet pan and drizzle with olive oil and sprinkle some kosher salt over the top. Arrange them cut-side down and roast them for about 40 minutes or until they are tender. Cool them to room temperature.
Scoop out the flesh and put it into a food processor along with feta, olive oil and honey. Pulse it all together and then add some water to smooth it out. Blend it until it’s smooth.
To make the topping, add sage leaves to hot olive oil and fry until crispy and then transfer to paper towel to drain. Add the sliced fresno chile peppers to the oil and cook for a minute or so until they soften. Then add chopped pecan and honey. Simmer until it’s thickened.
All that’s left now is to transfer the dip into a shallow serving dish and spoon the topping over. Garnish with the sage leaves and serve with toasted bread and crackers.
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Roasted Honeynut Squash Feta Dip
Makes: 8-10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 & 1/4 pounds honeynut squash, halved lengthwise + seeded (see Chef’s Note)
- olive oil
- kosher salt
- 1/2 pound feta cheese, crumbled
- 1/2 cup olive oil
- 3 tbsp honey
- 1/4 cup water
- 6 sage leaves
- 1 red fresno chile pepper, seeded & thinly sliced
- 1/2 cup chopped pecans
- freshly cracked black pepper
- toasted bread or crackers, for serving
Instructions
Preheat the oven to 425°F. Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.
Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a 1/4 cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.
Heat a 12” stainless steel skillet over medium heat. Add the remaining 1/4 cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.
Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves. Serve with toasted bread or crackers alongside for dipping.
Chef’s Note:
If you can’t find honeynut squash, as they are seasonal, it’s fine to use butternut squash, but they may need a bit longer to roast until tender.
Recipe from The Original Dish
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