Butternut Squash
Whipped Feta Dip

Servings: 8 | Amount Per Serving: 1/8

• Prep Time: 10min
• Cook Time: 30min
• Rest Time: 30min
• Total Time: 1hr 10min

Ingredients

• 1) 1 head of garlic, sliced in half horizontally
• 2) 2/3 cup crumbled feta
• 3) 1/2 cup ricotta
• 4) 1/4 cup olive oil + 2 tbsp olive oil
• 5) 1 shallot, sliced
• 6) 1/4 cup of apple cider
• 7) 1 tablespoon fresh chopped sage
• 8) 1 tablespoon thyme
• 9) 1 tablespoon honey
• 10) Salt and pepper, to taste

Steps

• 1) Preheat oven to 200C.
• 2) Add the butternut squash to a parchment paper lined sheet pan and toss with 2 tbsp olive oil, some of the fresh sage, thyme, and salt and pepper.
• 3) Pour a little bit of olive oil on top of the garlic head that is cut in half.
  Turn the garlic head over to be face down on the sheet.
• 4) Bake for 20 minutes, stirring halfway.
• 5) Sauté the shallots with the rest of the sage and thyme on low heat and, once softened, add in the apple cider. Reduce it so it becomes thick.
• 6) Once the butternut squash is done cooking and is soft to the touch, toss the squash into the pan with the shallots and apple cider.
• 7) In a food processor, add the feta, ricotta, butternut squash/ apple cider/ shallot mixture, olive oil, and honey.
• 8) Squeeze out the roasted garlic from its shell and blend for 4-5 minutes until it becomes smooth and creamy.
• 9) Store in the fridge for at least 30 minutes before serving.
• 10) Top with more herbs, olive oil, and a big drizzle of honey.

Notes

• 1) Substitute thyme and for oregano and rosemary.
• 2) Substitute apple cider for white wine.