Roasted Honeynut Squash Feta Dip is a delicious and unique dish that combines the sweetness of honeynut squash with the tangy flavor of feta cheese. This creamy dip is not only tasty, but it is also packed with nutrients, making it a healthy addition to any meal. Whether you are hosting a party, looking for a snack, or simply wanting to try something new, this dip is sure to impress everyone.
WHY YOU WILL LOVE THIS RECIPE
This recipe stands out for many reasons. Firstly, the combination of flavors in this dip is amazing. The roasted honeynut squash gives a warm sweetness, while the feta adds a salty and creamy richness. Secondly, it is easy to make. With just a few simple ingredients and steps, you can create a dip that tastes like it came from a fancy restaurant. Lastly, it is versatile. You can serve it with bread, crackers, or even fresh vegetables. It works perfectly as an appetizer or as a fun snack.
HOW TO MAKE Roasted Honeynut Squash Feta Dip
Ingredients
- 1 ¼ lbs honeynut squash, halved lengthwise + seeded
- olive oil
- kosher salt
- ½ lb feta cheese, crumbled
- ½ cup olive oil
- 3 tbsp honey
- ¼ cup water
- 12 sage leaves
- 1 red fresno chile pepper, seeded + thinly sliced
- ½ cup chopped pecans
- freshly cracked black pepper
- toasted bread or crackers, for serving
STEP-BY-STEP INSTRUCTIONS
- Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat will help the squash roast quickly. - Prepare the Honeynut Squash
Take the honeynut squash and cut it in half lengthwise. Scoop out the seeds using a spoon. Place the squash halves skin-side down on a sheet pan. - Season the Squash
Drizzle the squash with olive oil. Use your hands to rub the oil all over the squash. Sprinkle a good pinch of kosher salt over each half. - Roast the Squash
Put the sheet pan in the oven and roast the squash for about 40 minutes. You want it to be tender. You can check it by poking it with a fork. Once it is done, take it out and let it cool to room temperature. - Scoop the Squash
After it has cooled, scoop out the flesh of the squash and discard the skins. Place the scoop out squash into a food processor. - Blend the Dip
Add crumbled feta cheese, ¼ cup of olive oil, and 1 tablespoon of honey to the food processor. Pulse everything together until mixed. Then while the processor is running, slowly drizzle in ¼ cup of water. Blend until the mixture is smooth and creamy. - Fry the Sage Leaves
Take a 12” stainless steel skillet and heat it over medium heat. Pour in the remaining ¼ cup of olive oil. When the oil is hot, add the sage leaves. Fry them for 1-2 minutes until they are crisp. Remove the sage leaves using a slotted spoon and place them on a paper towel to drain. - Cook the Chile Peppers and Pecans
Lower the heat to medium-low. Add the sliced fresno chile peppers to the hot oil. Cook for about a minute until they start to soften. Then add the chopped pecans and toast for a few seconds until you can smell their fragrance. Stir in the remaining 2 tablespoons of honey and let this mixture simmer for about a minute until it thickens a bit. - Assemble the Dip
Spoon the creamy squash dip into a shallow serving bowl. Add freshly cracked black pepper on top for added flavor. Then, spoon the honey pecan mixture over the dip. Finally, garnish with the crispy fried sage leaves. - Serve
Serve the Roasted Honeynut Squash Feta Dip with toasted bread or crackers on the side for dipping. Enjoy the delicious flavors with your friends and family!
HOW TO SERVE Roasted Honeynut Squash Feta Dip
This dip is best served warm or at room temperature. You can set it out on a cheese board or a large platter. Arrange your toasted bread or crackers around the dip. This presentation makes it easy for guests to take some and enjoy. You can also provide fresh vegetable sticks like carrots or celery for a healthier option. This flexibility in serving ideas makes it a suitable dish for all types of gatherings.
STORAGE & FREEZING: Roasted Honeynut Squash Feta Dip
If you have leftovers of this tasty dip, you can store it in an airtight container in the refrigerator. It will stay good for about 3 to 5 days. To reheat it, simply warm it in the microwave for a short time, stirring occasionally to ensure it heats evenly.
You can also freeze this dip if you want to keep it for longer. Place the dip in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months. When you are ready to enjoy it again, thaw it in the refrigerator overnight, then reheat it before serving.
SERVING SUGGESTIONS
Besides crackers and toasted bread, there are many other great serving options for this dip. Some ideas include:
- Fresh Veggies: Serve with sticks of cucumber, carrots, or bell peppers for a crunchy contrast.
- Pretzels: Their salty flavor complements the sweetness of the dip well.
- Pita Chips: They add a nice texture and flavor to your snack.
- Grilled Shrimp or Chicken: Use this dip as a unique sauce.
- Salad Dressing: Thin the dip with extra water or olive oil and use it as a tangy salad dressing.
VARIATIONS
You can change up this dip in fun ways. Here are some ideas:
- Add Garlic: Blend in a few cloves of roasted garlic for a deeper flavor.
- Spicy Version: Add more fresno chile peppers or mix in some red pepper flakes for extra heat.
- Nut-Free Version: Leave out the pecans and add toasted seeds like pumpkin or sunflower seeds for crunch.
- Vegan Version: Use a plant-based feta and substitute the honey with maple syrup.
FAQs
1. Can I use other types of squash for this dip?
Yes! While honeynut squash gives great flavor, you can try butternut squash or even zucchini if you prefer.
2. Can I make this dip ahead of time?
Absolutely! You can prepare the dip a day in advance and refrigerate it. Just remember to warm it up before serving.
3. What can I do with any leftover roasted squash?
Leftover roasted squash is great in salads, soups, or as a side dish. You can also mash it and add it to pasta or rice dishes.
4. Is this dip gluten-free?
Yes, as long as you use gluten-free bread or crackers, this dip can be enjoyed by those following a gluten-free diet.
MAKE-AHEAD TIPS FOR Roasted Honeynut Squash Feta Dip
Making this dip ahead of time is a great idea, especially for parties. Here are some tips:
- Roast the Squash: You can roast the honeynut squash a day before and store it in the fridge until you are ready to make the dip.
- Prepare the Toppings: The fried sage and honey pecan topping can be made ahead as well. Just store them in separate containers.
- Mix and Store: You can blend the squash and feta mixture and keep it refrigerated. Add the toppings fresh just before serving for the best taste.
By following these tips, you ensure that your dip is smooth, flavorful, and ready to enjoy whenever you are!
Roasted Honeynut Squash Feta Dip
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Halve the honeynut squash lengthwise and scoop out the seeds. Place the squash halves cut-side down on a sheet pan.
- Drizzle olive oil over the squash and season with kosher salt.
- Roast the squash for about 40 minutes until tender. Let cool to room temperature.
- Scoop the flesh of the squash into a food processor, discarding the skins.
- Add crumbled feta, ¼ cup olive oil, and 1 tablespoon honey. Pulse until mixed, then slowly drizzle in ¼ cup water while blending until smooth.
- Heat ¼ cup olive oil in a skillet over medium heat. Fry sage leaves for 1-2 minutes until crisp, then drain on paper towels.
- Lower heat to medium-low. Cook sliced fresno chile for about a minute until softened, then add chopped pecans and toast briefly.
- Stir in remaining 2 tablespoons honey and simmer until slightly thickened.
- Spoon the creamy squash dip into a serving bowl, top with black pepper and the honey pecan mixture, and garnish with fried sage.
- Serve warm or at room temperature with toasted bread or crackers.