This is my go-to dish for November gatherings. It’s easy, it looks beautiful on the table and it’s the one everyone asks me to bring back next year. Sweet, a little spicy and perfect for a cool desert evening on the patio.
Hot Honey Roasted Butternut Squash with Whipped Feta
Serves 6 | 45 minutes
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 8 oz feta, crumbled
- 4 oz cream cheese or Greek yogurt
- 1 lemon (zest and juice)
- 3 tbsp hot honey (or regular honey with a pinch of chili flakes)
- ⅓ cup toasted pecans or pepitas
- Fresh sage or thyme for garnish
- Pomegranate seeds (optional, for color)
Instructions
- Heat oven to 425°F. Toss squash with olive oil, smoked paprika, salt and pepper. Roast on a sheet pan for 30 to 35 minutes, flipping halfway, until caramelized.
- While it roasts, blend feta, cream cheese, lemon zest and a squeeze of lemon juice in a food processor until smooth and creamy.
- Spread the whipped feta on a serving platter. Pile the warm squash on top.
- Drizzle with hot honey. Finish with pecans, fresh herbs and pomegranate seeds.
