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Roasted Honeynut Squash Feta Dip

A delicious and nutritious dip that combines the sweetness of honeynut squash with the tangy richness of feta cheese, perfect for parties or snacks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lbs honeynut squash, halved lengthwise + seeded
  • 0.5 lb feta cheese, crumbled
  • 0.5 cup olive oil divided
  • 3 tbsp honey divided
  • 0.25 cup water
  • 12 sage leaves
  • 1 red fresno chile pepper, seeded + thinly sliced
  • 0.5 cup chopped pecans
  • freshly cracked black pepper
  • toasted bread or crackers, for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Halve the honeynut squash lengthwise and scoop out the seeds. Place the squash halves cut-side down on a sheet pan.
  3. Drizzle olive oil over the squash and season with kosher salt.
Roasting
  1. Roast the squash for about 40 minutes until tender. Let cool to room temperature.
Blending
  1. Scoop the flesh of the squash into a food processor, discarding the skins.
  2. 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.
Frying Sage
  1. 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.
Cooking Chile and Pecans
  1. Lower heat to medium-low. Cook sliced fresno chile for about a minute until softened, then add chopped pecans and toast briefly.
  2. Stir in remaining 2 tablespoons honey and simmer until slightly thickened.
Assembly
  1. Spoon the creamy squash dip into a serving bowl, top with black pepper and the honey pecan mixture, and garnish with fried sage.
Serving
  1. Serve warm or at room temperature with toasted bread or crackers.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave. Also freeze for up to 2 months.