Baked Butternut Squash with Feta Dip Recipe
This Baked Butternut Squash on Feta Dip combines the natural sweetness of roasted butternut squash with a creamy, tangy feta and Greek yogurt base, enhanced by fresh herbs and garlic. It serves as a flavorful, healthy appetizer or snack, perfect for entertaining or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Feta Dip
- 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
Serving
- Crackers or sliced baguette for serving
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare it for roasting the butternut squash.
- Prepare the squash: In a mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder until the pieces are evenly coated with the seasoning.
- Roast the squash: Spread the seasoned squash evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown around the edges.
- Make the feta dip: While the squash roasts, combine crumbled feta cheese, Greek yogurt, lemon juice, chopped dill, and minced garlic in a food processor. Blend the mixture until smooth and creamy.
- Assemble the dip: After the roasted squash has cooled slightly, spread the creamy feta dip on a serving platter. Top evenly with the roasted butternut squash pieces.
- Serve: Accompany the dip with crackers or sliced baguette and enjoy immediately or chill briefly before serving.
Notes
- For a dairy-free option, substitute feta and Greek yogurt with plant-based alternatives.
- Use fresh herbs like parsley instead of dill if preferred.
- The dip can be made a few hours in advance and refrigerated; add roasted squash just before serving.
- Adjust seasoning according to taste; smokiness can be increased with additional smoked paprika.
- Leftover dip keeps well in an airtight container refrigerated for up to 3 days.
Keywords: butternut squash dip, baked squash dip, feta cheese dip, roasted squash appetizer, Mediterranean dip, healthy appetizer
