Get the Recipe: Butternut Squash Whipped Feta
Roasted butternut squash, whipped feta cheese and topped with a quick and easy pear and cranberry chutney topping. Serve with warmed flatbread for a perfect Thanksgiving appetizer!
Ingredients
For the roasted butternut squash:
- 1 medium butternut squash
For the pear and cranberry chutney:
- 1 pear, unpeeled, quartered, cored and diced
- 1/2 cup fresh or frozen cranberries
- 1/4 cup red or yellow onion, diced
- 2 teaspoons white granulated sugar
- 1/4 teaspoon ground ginger powder
- a bit of salt and freshly ground pepper
For the butternut squash whipped feta:
- 2 cups roasted butternut squash
- 8.8 oz (250 g) feta cheese, removed from brine and crumbled
- 3 Tablespoons honey
- 1 teaspoon olive oil
- pinch cinnamon
- a bit of salt and freshly ground pepper
To serve:
- 3-4 Tablespoons pecans or walnuts, chopped
- honey, for drizzling
- fresh thyme leaves
- flatbread, pita, naan or baguette slices
Instructions
- To roast the butternut squash (can be made ahead): Preheat the oven to 375F (non-convection/not fan-assisted). Cut the butternut squash in half lengthwise. Remove and discard the seeds and pulp. Place the butternut squash cut-side down on a baking sheet and roast in the preheated oven for about 1 hour, or until golden and softened. Remove from the oven and flip over the squash. Allow to cool a bit, then scoop out the roasted butternut squash flesh. Measure out the amount needed for this recipe and let stand at room temperature to cool if using right away. Refrigerate or freeze the remainder for another purpose.
- For the pear and cranberry chutney (can be made ahead): Add all the chutney ingredients to a medium saucepan. Heat over medium heat, stirring regularly, and cook for about 10 minutes, or until the cranberries break down and the pears are softened. Set aside if using right away or refrigerate for up to 3 days.
- For the butternut squash whipped feta (can be made ahead): Add all the butternut squash whipped feta ingredients to a food processor or a stand mixer with the paddle attachment. Process or mix until the mixture is mostly smooth and spreadable. Taste and add additional salt and pepper, if necessary. Set aside if using right away or cover and refrigerate for up to 3 days.
- To assemble the plate: If you have refrigerated the butternut squash and/or chutney, remove it from the refrigerator ahead so it comes to room temperature before serving. Spread the whipped feta onto a large plate in a circle, leaving the outer inch or so empty. Swirl the whipped feta into a pretty pattern. Spoon the pear and cranberry chutney into a mound in the centre of the circle. Sprinkle with chopped nuts and drizzle with a bit more honey. Garnish with fresh thyme leaves.
- Serve with flatbread, pita or naan pieces or baguette slices (plain or toasted) arranged around the outside edge of the plate.
Notes
Nutritional value is for the butternut whipped feta and garnishes only and does not include the flatbread.
Serving: 1serving, Calories: 58kcal, Carbohydrates: 6g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 119mg, Potassium: 67mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1288IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 0.2mg
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