Imported from Instagram

Butternut Squash Feta Dip

Name: Butternut Squash Feta Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 575 g Butternut squash (Or pumpkin; cut into pieces, then scoop out the flesh after roasting); 120 g Greek feta; 5 tbsp Extra-virgin olive oil (4–5 tbsp total; use around 1–2 tbsp to roast the squash and drizzle the remainder over the finished dip); 2 tbsp Agave syrup or honey (Use 1 tbsp in the dip and drizzle the remaining amount over the top; choose either agave or honey); Salt (To taste; some is used on the squash before roasting); Black pepper (To taste); 7 Fresh sage leaves (As many as you like; about 7 leaves were used); 1 handful Pecans (Chopped); 1 tbsp Salted butter (For frying the sage); Crusty bread or sourdough (For serving; the source gives no amount)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A smooth, savory-sweet dip made with roasted butternut squash and Greek feta, finished with crispy sage, pecans, honey, and olive oil. Serve with crusty bread or sourdough.

6 servings60 minMediterranean

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Ingredients

575 g Butternut squash (Or pumpkin; cut into pieces, then scoop out the flesh after roasting)
120 g Greek feta
5 tbsp Extra-virgin olive oil (4–5 tbsp total; use around 1–2 tbsp to roast the squash and drizzle the remainder over the finished dip)
2 tbsp Agave syrup or honey (Use 1 tbsp in the dip and drizzle the remaining amount over the top; choose either agave or honey)
Salt (To taste; some is used on the squash before roasting)
Black pepper (To taste)
7 Fresh sage leaves (As many as you like; about 7 leaves were used)
1 handful Pecans (Chopped)
1 tbsp Salted butter (For frying the sage)
Crusty bread or sourdough (For serving; the source gives no amount)

Steps

1
Preheat the oven to 180°C (360°F) and line a baking tray. Cut the squash into pieces.
2
Arrange the squash on the tray with the orange flesh facing down. Top with around 1–2 tbsp of the olive oil and some salt.
3
Roast for around 40–45 minutes, until soft. Leave the squash to cool completely.
4
Spoon the cooled squash flesh out of the skin and into a food processor. Add the feta and 1 tbsp of the agave syrup or honey.
5
Blend until completely smooth. Add salt and pepper to taste, then blend again to combine.
6
Melt the salted butter in a frying pan. Once it is browning, add the sage leaves and fry until crispy, about 30 seconds.
7
Spoon the dip onto a serving bowl or plate. Drizzle over the remaining agave syrup or honey and some of the remaining olive oil.
8
Finish with the crispy sage and chopped pecans. Serve with crusty bread or sourdough for dipping.

Notes

The source gives approximate amounts for the roasting oil and sage, and does not specify a quantity of bread. It does not state how much the dip should be chilled or rested beyond cooling the squash.