Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Whipped Feta Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 31 reviews

  • Author: Patricia
  • Total Time: 35 minutes
  • Yield: Approximately 2 cups (serves 6-8 as a dip)
  • Diet: Vegetarian

Description

This Butternut Squash Whipped Feta Dip is a creamy, flavorful blend of roasted butternut squash, whipped feta, ricotta, and roasted garlic, enhanced with fresh herbs and a touch of honey. Perfect as a savory appetizer or snack, it combines the sweetness of squash and honey with the tang of feta and a gentle kick from red pepper flakes, making it a delightful dip for pita chips or crackers.

Ingredients

Main Ingredients

  • 2 cups cubed butternut squash
  • 1 head of garlic, sliced in half horizontally
  • 2/3 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup olive oil
  • 2 tbsp olive oil (for roasting)
  • 1 shallot, sliced
  • 1/4 cup apple cider
  • 1 tbsp fresh chopped sage (plus extra for roasting and topping)
  • 1 tbsp thyme (plus extra for roasting and sautéing)
  • Pinch of red pepper flakes (plus extra for topping)
  • 1 tbsp honey or hot honey
  • Salt and pepper to taste

Toppings

  • Olive oil
  • Honey or hot honey
  • Additional red pepper flakes
  • Fresh herbs (sage and thyme)

Instructions

  1. Preheat and Prepare Butternut Squash and Garlic: Preheat your oven to 400°F (200°C). On a parchment-lined sheet pan, toss the cubed butternut squash with 2 tablespoons of olive oil, some fresh sage, thyme, salt, and pepper. Place the garlic head, cut side down, on the pan and drizzle a bit of olive oil over it.
  2. Roast the Squash and Garlic: Place the sheet pan in the oven and roast for about 20 minutes. Stir the butternut squash halfway through to ensure even cooking. The squash should be tender and the garlic soft when done.
  3. Sauté Shallots and Reduce Apple Cider: In a skillet over low heat, sauté the sliced shallots along with the rest of the sage, thyme, and red pepper flakes until the shallots soften. Add the apple cider and cook until it reduces and thickens, creating a flavorful base.
  4. Combine Roasted Squash with Shallot Mixture: Once the roasted butternut squash is soft, transfer it to the skillet with the shallot and apple cider reduction. Stir gently to combine all the flavors.
  5. Blend the Dip Ingredients: In a food processor, add the crumbled feta, ricotta, roasted butternut squash mixture, olive oil, honey, and squeeze the roasted garlic cloves out of their skins and add them in. Blend for 4 to 5 minutes until the mixture becomes smooth, creamy, and well combined.
  6. Chill the Dip: Transfer the whipped feta dip to a container and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.
  7. Serve and Garnish: Before serving, top the dip with a drizzle of olive oil, more honey or hot honey, fresh herbs, and a sprinkle of red pepper flakes. Serve with pita chips, crackers, or your favorite dippers for a delicious appetizer experience.

Notes

  • Roasting the garlic whole and squeezing it out after softening gives a mild, sweet garlic flavor without harshness.
  • Use hot honey for extra spice or regular honey for a sweeter balance.
  • Make sure to chill the dip before serving to allow flavors to deepen and the texture to thicken.
  • Can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a vegan version, substitute feta and ricotta with plant-based cheese alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Roasting and Blending
  • Cuisine: American

Find it online: https://patriciarecipes.com/butternut-squash-whipped-feta-dip-recipe/