This honeynut squash whipped feta dip is topped with fresh cranberry sauce and is the perfect balance of sweet and salty. It is the first recipe in a holiday appetizer series designed to inspire and ease the chaos that is often holiday hosting. Everyone loves snacks, so why not throw a whole party where snacks are the main focus!
This dip can simply be served alongside a warm sliced baguette or grilled sourdough, or if you’re feeling more ambitious, it can be the centerpiece to a large snacking platter of cheeses, crackers, fruits, and nuts.
Honeynut Squash Whipped Feta Dip
Ingredients
Honeynut Squash:
- 1 small honeynut squash
- 2 tsp olive oil plus more for serving
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper plus more for serving
- 5 oz feta, divided
- 1/4 Greek yogurt
- 1 Tbsp toasted pepitas, optional
- 1 tsp fresh thyme
Cranberry Sauce:
- 1/2 cup fresh cranberries
- 2 Tbsp sugar
- 1/4 cup water
- 1/8 tsp kosher salt
Directions
- Preheat oven to 425°F. Halve the honeynut squash and scoop out the seeds. Place cut side up in a small baking dish, drizzle with olive oil and sprinkled with kosher salt and pepper. Bake for 25 minutes, until tender.
- Meanwhile, prepare the cranberry sauce. In a small saucepan, combine the fresh cranberries, sugar, and water. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes, until sauce thickens to desired consistency. Remove from heat and stir in salt.
- Carefully scoop the honeynut squash flesh from the skin and add to the bowl of a food processor or high speed blender, discard the skin. Add 4oz of roughly crumbled feta and Greek Yogurt. Blend until smooth, adding additional Greek yogurt by the tablespoon, if needed, to reach a smooth and spreadable consistency.
- Transfer dip to a small shallow serving bowl and top with with a drizzle of olive oil, small scoops of cranberry sauce, toasted pepitas, the remaining crumbled feta, freshly ground black pepper, and fresh thyme.
- Serve as the centerpiece on a snack platter with cheeses and crackers or alongside a warm baguette or grilled sourdough for dipping.
