Sweet Heat Roasted Delicata Squash with Whipped Feta
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 medium delicata squashes, halved lengthwise and seeded
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon red pepper flakes (or Aleppo pepper)
- 1/2 teaspoon kosher salt
- 6 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt or cream cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Fresh mint or parsley for garnish
- Toasted pistachios or pumpkin seeds (optional)
Instructions
- Preheat your oven to 425°F (220°C). Slice the seeded delicata squash into 1/2-inch thick half-moons. In a large bowl, toss the squash slices with olive oil, maple syrup, red pepper flakes, and salt until every piece is well-coated.
- Spread the squash in a single layer on a parchment-lined baking sheet. Ensure the pieces aren’t overlapping so they can brown properly. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and the edges are golden brown and slightly charred.
- While the squash is roasting, place the feta cheese, Greek yogurt, lemon juice, and garlic into a food processor or high-speed blender. Process until the mixture is completely smooth and airy. If it feels too thick, you can add a teaspoon of water or olive oil to help it blend.
- Spread the whipped feta in a thick layer over a large serving platter. Arrange the warm roasted squash slices on top of the feta. Finish the dish by drizzling any remaining oil from the baking sheet over the top and garnishing with fresh herbs and optional toasted nuts.