Description
A sweet and savory fall dish featuring tender roasted butternut squash, creamy whipped feta, and crunchy maple-glazed walnuts.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 cup walnuts
- 3 tbsp maple syrup
- 1 tbsp butter
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a food processor, combine feta, Greek yogurt, and lemon juice. Blend until smooth and creamy. Set aside.
- In a skillet over medium heat, melt butter. Add walnuts and toast for 2-3 minutes, then stir in maple syrup and cook until glazed, about 3-4 minutes. Remove from heat and let cool slightly.
- Spread whipped feta on a serving platter. Top with roasted butternut squash and drizzle with maple walnuts. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.