Description
Indulge in this creamy, vibrant butternut squash and whipped feta dip—a delightful blend of sweet and savory flavors perfect for any occasion.
Ingredients
Scale
- 2 cups butternut squash, roasted and mashed
- 1 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary or thyme, chopped
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil over each half and sprinkle with salt and pepper.
- Place the prepared squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes until tender.
- Once cooled slightly, scoop out the roasted butternut squash into a food processor. Add crumbled feta cheese, fresh herbs, lemon juice, and an additional drizzle of olive oil.
- Blend until you achieve a creamy consistency. Taste it—add more lemon juice or herbs if desired!
- Transfer the dip into a serving bowl and drizzle with olive oil. Pair it with pita chips or fresh veggies.
- Enjoy warm or let it chill in the fridge for later snacking sessions.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: - For an extra flavor boost, add a pinch of smoked paprika. - Use room-temperature feta for easier blending. - This dip can be made ahead of time and stored in an airtight container in the fridge for up to three days.