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Whipped Feta & Roasted Butternut Squash Dip

This whipped feta and roasted butternut squash dip topped with sweet and spicy pecans and fried sage is fall in a delicious appetizer.

If you've been on the hunt for the dish that will level up your appetizer game for upcoming holidays or game day, the search is over. It's creamy with the perfect crunch, sweet with a little spice, and herby crossed with nutty. It's great cross between sweet and savoury, making it a great snack to enjoy on crackers or toast.


This appetizer takes a bit of work but you can definitely prep it ahead of time if needed. It would be such a great addition to a potluck or appetizer for an upcoming dinner party!

Whipped Feta & Roasted Butternut Squash Dip


Serves: 8 (as an appetizer)
Prep time: 15 minutes
Cook time: 35 minutes


Ingredients

  • 1 medium butternut squash

  • ⅓ cup oil

  • ½ teaspoon salt

  • 1 cup feta, crumbled

  • 3 tablespoons honey

  • ¼ cup water

  • 12 sage leaves

  • 1 tablespoon butter

  • ⅔ cup pecans, roughly chopped

  • 1 teaspoon red pepper flakes

  • ½ teaspoon sea salt

  • toast or crackers for serving

Directions

  1. Preheat to 425°F and line a baking sheet with tin foil (optional).

  2. Stick a fork into the butternut squash a few times and microwave for 3 minutes. When slightly softened, cut lengthwise in half and remove the seeds. Microwaving will make it easier and safer to cut!

  3. Coat the inside of the halves with 1 tablespoon of oil and ½ teaspoon of salt. Place face-down on the baking sheet and place in the oven to cook for about 30 minutes, or until completely cooked through.

  4. While the squash bakes, prepare the toppings. Bring a saucepan or skillet to medium heat with 1 tablespoon of oil. Add the sage leaves and fry in the oil for a minute or two until crisp. Use a slotted spoon to transfer to a plate with a paper towel. Set aside.

  5. Bring the same pan to medium-low heat and add the butter, pecans, red pepper flakes, sea salt, and 2 tablespoons of honey. Allow to cook for about two minutes or until the mixture starts to thicken. Remove from heat.

  6. When the butternut squash is cooked, scoop the insides into a blender or food processor. Add the crumbled feta, a tablespoon of honey, and ¼ cup oil. Blend to combine, adding the water slowly, until smooth. It’s okay if there are a few small lumps!

  7. Scoop the whipped butternut squash and feta mixture into a shallow serving dish and spoon over the pecan mixture. Enjoy with toast or crackers!

 
Tried this recipe?

Comment below or send me a pic on Instagram or Facebook and let me know how it went!

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