Ingredients:
- 560g / 1.5 lbs butternut or honeynut squash, halved lengthwise, seeded
- olive oil
- kosher salt
- 200g feta cheese, crumbled
- 120ml (1/2 cup) olive oil
- 45ml (3 tbsp) maple syrup
- 60ml (1/4 cup) water
- 12 sage leaves
- 1 chili, seeded, thinly sliced
- 100g (1/2 cup) chopped pecans
- freshly cracked black pepper
- toasted bread or crackers, for serving
Method:
- Preheat the oven to 220C/425 F. Place the 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, 60ml (1/4 cup) of olive oil, and 1 tablespoon of maple syrup. 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 60ml (1/4 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 maple. 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 maple pecan topping over top and garnish with the fried sage leaves. Serve with toasted bread or crackers alongside for dipping.
Inspiration: https://www.theoriginaldish.com/2022/11/09/roasted-honeynut-squash-feta-dip/print/69142