Whipped Feta with Roasted Squash Dip

As an Amazon Associate, I earn from qualifying purchases linked in this post, at no charge to you. When you purchase items I've linked here, you help support my blog; thank you :)

Gluten-free/Vegetarian/Nut-free

Skill Level: Beginner

Yield: About 2 cups of dip

Prep Time: 20-25 minutes

Cook Time: 30-35 minutes (to roast squash)

Equipment Needed:

• Cutting board

• Chef's knife

• Vegetable peeler

• Rimmed baking sheet

• Small bowl

• Fine mesh strainer

• Food processor

The Recipe:

This recipe was inspired by a recipe written by America's Test Kitchen

Ingredients:

• 8 oz feta cheese (preferably a block vs. pre-crumbled)

• 2 cups roasted butternut squash (directions for roasting in recipe)

• 2 cloves garlic, peeled

• 1/2 cup extra virgin olive oil, divided

• 1 1/2 teaspoons apple cider vinegar

• 1 tablespoon fresh oregano, chopped (or about 1 teaspoon dried oregano)

• 1 teaspoon fresh thyme, chopped (or about 1/4 teaspoon dried ground thyme)

• Kosher salt and freshly ground black pepper

• Pomegranate arils (seeds) for garnish (optional)

Procedure:

1. Roast the squash and garlic: Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil. Peel your squash using a vegetable peeler. Remove the stem and root end; discard. Cut squash in half lengthwise. Use a spoon to scoop out and discard seeds and stringy pulp. Cut squash into 1/2-inch to 1-inch sized chunks (this doesn't have to be exact; just try to make them as close to the same size as possible). Transfer squash chunks to a mixing bowl along with your two cloves of peeled garlic, then drizzle with about a tablespoon or so of olive oil and mix to coat. Add several large pinches of kosher salt and a few grinds of freshly ground black pepper; toss to coat. Spread squash out on prepared baking sheet in a single layer, and move pan to the preheated oven. After about 15 minutes, remove pan from oven, stir squash and garlic, and return to oven. Start checking for doneness around the 25-minute mark (I would say in general at this temp your roasting time will be 30-35 minutes). Your squash is done when the tip of a sharp knife slides easily into a piece of squash with no resistance. Roasted squash can be stored in the refrigerator for 3-5 days.

2. While your squash is roasting, prepare your feta cheese. Break feta block into rough 1/2-inch sized chunks and place in a small mixing bowl. Add enough cool water to cover the cheese. Swish the cheese chunks around a bit, then transfer them to a fine-mesh strainer and allow to drain while you prepare the rest of your ingredients.

3. Add rinsed feta cheese chunks to a food processor along with apple cider vinegar and 3 tablespoons of olive oil. Process for about 30 seconds, or until the mixture is similar in consistency to ricotta cheese. Scrape down the sides of the food processer with a rubber or silicone scraper as necessary (at least once).

4. Add 2 cups roasted squash and the roasted garlic cloves to the food processor. Process for another 30 seconds, then scrape down the sides of the bowl.

5. With food processor on, stream in an additional 1/4 cup of olive oil. Allow mixture to process an additional 1 to 2 minutes, or until it looks nice and smooth.

6. Add chopped oregano and thyme and pulse about 5 times to combine.

7. Taste, and adjust seasoning as desired.

8. Transfer dip to a serving dish, and allow to sit at room temperature for 30 minutes if time allows. Garnish with pomegranate arils and/or additional chopped oregano or thyme, if desired. Leftover dip can be stored in the refrigerator for 3-5 days.

To Serve: This dip is a beautiful appetizer for your holiday spread, or for any time! I loved it with crackers, mini flatbreads, pita chips, and cucumber slices. I also think it would taste great spread on French bread, toasted pita bread, or as a spread on a sandwich with turkey or veggies!

Adjusting for your diet: Although I haven't tried it myself, I know vegan feta cheese does exist, so if you follow a vegan diet and are interested in trying this recipe, that is something you could try and should definitely let me know how it turns out! I also think you could morph this into a roasted squash hummus by skipping the cheese all together and subbing in some rinsed, canned chickpeas and possibly a scoop of tahini.

Tips:

• If you wanted to split up the work a bit, you could easily roast the squash one day, store in the refrigerator, and make the dip sometime in the next few days.

• Rinsing the feta removes some of the excess salt that it gets from the brine it's packed in and makes it a little milder in taste. I think the block feta always tastes a little fresher and better than the pre-crumbled variety, but if you are using pre-crumbled feta cheese, you can skip the rinsing step since it is not packed in brine.

• If you do not have a food processor but do have a good blender, you should be able to make the recipe in the blender.

• If you do not have apple cider vinegar on hand, you could substitute red or white wine vinegar in it's place.

• I think you could substitute another similar type of squash, such as acorn, if butternut squash is not available to you. I would venture to say that sweet potatoes might prove to be a suitable stand-in as well.

• I think the fresh herbs really added a nice punch of flavor, but as mentioned in the ingredient list you can substitute dried if that's more convenient for you.

• There is room to play with this recipe! Try substituting different herbs for the oregano and thyme such as rosemary, sage, or even flat-leaf Italian parsley.

• I loved using the pomegranate arils as a garnish; besides adding the little pop of tartness to the taste, the color of those little gems was just stunning on this dip. However, they could easily be omitted from the recipe.

The Story:

I love cooking seasonally. There's nothing more festive in the fall than figuring out what to do with beautiful juicy apples, a golden butternut squash, or the humble but deceptively diverse potato. I love the challenge of staying on theme, and it's fun to celebrate the season in a culinary way.

She's a beaut!

I've noticed a lot of whipped cheese dips and spreads showing up in my feeds lately. Whipped goat cheese dip, whipped ricotta, whipped cream cheese, whipped feta...etc. I made a Greek-style whipped feta dip this summer; it included fresh oregano which complemented the cheese really nicely. I decided to play with that recipe and turn it into a sweet little autumn treasure that might end up as an appetizer or guest's contribution at a fall celebration.

My magnificent oregano plant <3

As a resident of the great state of Minnesota, I can't always get the freshest herbs and produce year-round. That is why I try to winter as many herbs from my summer deck garden as possible. I have an oregano plant that I've had since the summer of 2022; it lives in my kitchen and I tell you, it is a sight to behold. In fact, I challenge anyone to look at it and say that food is not just as much a work of art as any famous artist's paintings. Since herbs like oregano, thyme, rosemary, and sage traditionally pair beautifully with butternut squash and I am lucky enough to have all four growing in mismatched pots in my living room/kitchen, it was just a matter of making a decision (and after tasting, I think I made the right one!).

Another one of fall's gifts! Pomegranates are in season from late September through November. They store well so you can usually still find them in stores through December and possibly even into January.

Both butternut squash and pomegranate have some undeniable health benefits. Both are low in calories and rich in vitamins and minerals, antioxidants, and improve heart health. Pomegranate arils are surprisingly easy to obtain out of those lovely red fruits (learn how to do it here), and they add such a beautiful pop of both color and flavor to any dish. Aril is the technical term for the sweet little gems inside the pomegranate, due to the fact that the seeds are covered with that shiny, dark red exterior covering that makes them so delectable.

Tiny jewels of flavor

This dip came together really beautifully. It's savory with a hint of sweet, familiar but also a little unexpected. The pop of tart/sweet you get when you load up a little cracker with a generous scoop of dip and one or two of those crunchy little arils is really lovely.

I hope this whipped feta with roasted squash dip (or some version of it that you create) finds its way onto your holiday table this season for you to enjoy with friends and family.

Happy tasting!