A new holiday appetizer to add to your menus: roasted honeynut squash feta dip. It’s a sweet & salty dip that highlights the seasonal squash. A honey pecan topping adds a little heat and crunch, and makes for an extremely festive-looking dip. Serve it for Thanksgiving to start the feast on a very tasty note!
roasted honeynut squash feta dip – the details
One of the most popular recipes on the site is this whipped feta with roasted cherry tomatoes. It is such a staple summer recipe for me, and I’m so glad so many of you have loved it as well.
Feta whips up beautifully into a smooth, flavorful spread/dip, and with tomatoes out of season for the holiday months, I figured we needed a new version to enjoy during this festive time of year.
And this sweet & salty roasted honeynut squash version did not disappoint.
You’ll start by roasting the honeynut squash. It’s a variety of squash that’s smaller and slightly sweeter than butternut squash. If you can’t find it, butternut will absolutely work just as well.
After roasting, the squash becomes soft and intensely flavored with rich notes of caramelization. It easily blends up with the salty feta cheese and creates a smooth, creamy dip. I add a little olive oil and a splash of water to help everything combine.
The dip itself is tasty enough, but it’s the holiday season and we of course need a special topping to take it over the top.
A mixture of fried sage oil, chile peppers, pecans, and honey creates the perfect topping for a flavorful crunch to every bite. The chile adds a little heat to round out the sweetness of the squash and honey, but it’s not too spicy.
Serve this dip at any holiday gathering from now until Christmas, and I promise you it’ll be such a hit!Print
Roasted Honeynut Squash Feta Dip
creamy roasted honeynut squash feta dip with a fried sage & honey pecan topping
- 1 ¼ lbs honeynut squash, halved lengthwise + seeded
- olive oil
- kosher salt
- ½ lb feta cheese, crumbled
- ½ cup olive oil
- 3 tbsp honey
- ¼ cup water
- 12 sage leaves
- 1 red fresno chile pepper, seeded + thinly sliced
- ½ cup chopped pecans
- freshly cracked black pepper
- toasted bread or crackers, for serving
- Preheat the oven to 425°F. Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.
- Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a ¼ cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.
- Heat a 12” stainless steel skillet over medium heat. Add the remaining ¼ cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
- Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.
- Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves. Serve with toasted bread or crackers alongside for dipping.