2.5lb butternut squash, halved lengthwise and seeds removed
3 tsp + 2 tbsp olive oil
Salt and pepper
225g macedonian soft feta cheese (about 1 cup)
10 fresh sage leaves
½ cup chopped pecans
3 tbsp honey, divided
¼ tsp + pinch ground cinnamon
Pinch chili flakes
Crackers or crostini for serving
- Preheat the oven to 425F and line a baking sheet with parchment paper. Brush each butternut squash half with 1 tsp olive oil and season with a big pinch of salt and pepper.
- Roast the squash cut-side down for 45-60 minutes or until fork tender. Let the squash cool to room temperature before making the dip.
- While the squash is cooled, make the crispy sage topping. Add 2 tbsp olive oil to a frying pan and turn to medium heat. When hot, add the sage leaves and fry for 2-3 minutes until crisp. Set the sage leaves aside on a paper towel lined plate.
- Turn the pan to medium-low heat and add the pecans along with 2 tbsp honey, pinch chili flakes, ¼ tsp cinnamon and pinch of salt. Cook For 1-2 minutes, stirring most of the time, until the mixture starts to thicken. Set aside in a bowl. The pecans will harden but are easily broken apart for the dip topping.
- When the squash is cooled, scoop out the squash and measure 2 packed cups.
- To a food processor add the 2 cups of cooked squash, feta cheese, 1 tsp olive oil, 1 tbsp honey and pinch of cinnamon and blend on high to combine, until you get a smooth consistency (if you have a few lumps, it’s ok!)
- Assemble the dip: Spoon the butternut squash dip into a shallow serving bowl or onto a plate. Spoon the pecan mixture on top of the dip and garnish with the crispy sage leaves. Serve with crackers or crostini.
TIPS
- To make cutting the squash easier, microwave the butternut squash for 30-45 seconds and then trim each end of the squash. Then, cut the squash in half and remove the seeds before roasting.
