Name: Baked Butternut Squash with Feta Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, peeled and diced; 2 tablespoons olive oil; Salt and pepper, to taste; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; 8 ounces feta cheese, crumbled; ½ cup Greek yogurt; 2 tablespoons fresh lemon juice; 2 tablespoons fresh dill, chopped (or parsley); 2 cloves garlic, minced; Crackers or sliced baguette for serving

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Introduction

This Baked Butternut Squash on Feta Dip is a delightful blend of sweet roasted squash and tangy feta. It’s creamy, flavorful, and perfect as a party appetizer or a cozy snack with crackers or sliced baguette.

The dish shows a sliced, roasted orange vegetable, likely butternut squash, arranged in a curved, layered form on a white oval plate. The slices are cut thick and fanned out evenly, each piece showing a glistening orange surface with hints of seasoning and fresh green dill sprinkled on top. Beneath the squash is a creamy white spread with hints of herbs mixed in, providing a soft base with a smooth texture. In the background, there are stacks of round crackers on a wooden surface, softly blurred to keep focus on the colorful squash dish. The overall scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
8 ounces feta cheese, crumbled
½ cup Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped (or parsley)
2 cloves garlic, minced
Crackers or sliced baguette for serving

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
Step 3: Spread the seasoned squash on a baking sheet and roast for 25-30 minutes until tender and golden brown.
Step 4: While the squash roasts, combine the crumbled feta cheese, Greek yogurt, lemon juice, chopped dill, and minced garlic in a food processor. Blend until smooth and creamy.
Step 5: Once the squash is roasted and slightly cooled, spread the feta dip on a serving platter and top with the roasted squash pieces.

Tips & Variations

Use fresh parsley instead of dill for a milder herb flavor.
Add a pinch of red pepper flakes for a subtle spicy kick.
For a vegan version, substitute feta with a plant-based cheese and use coconut yogurt instead of Greek yogurt.
Serve chilled or at room temperature for best flavor.

Storage

Store the dip covered in an airtight container in the refrigerator for up to 3 days. The roasted squash may soften over time, so it’s best enjoyed within the first day. Reheat the squash gently if desired and stir the dip before serving.

How to Serve

A dish featuring a row of thick, bright orange slices of roasted squash lined up in the center of a white oval bowl, each slice slightly separated and lifted by a silver spoon on the right side; the squash rests on a creamy white sauce spread evenly across the base, garnished with small green herb pieces and a sprinkle of black pepper and coarse salt. Surrounding the bowl, slightly out of focus, are round golden crackers arranged in layers, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can roast the squash a day in advance and keep it refrigerated. Prepare the feta dip just before serving to keep it fresh and creamy.

What can I substitute if I don’t have a food processor?

You can finely crumble the feta cheese and whisk it with Greek yogurt, lemon juice, herbs, and minced garlic by hand. The texture will be a little chunkier but still delicious.