Delicata Squash & Feta Dip

This Honey Roasted Delicata Squash is served over lemon garlic whipped feta and finished with chopped pistachios and a drizzle of honey for a sweet and savory fall appetizer.

This Honey Roasted Delicata Squash with Whipped Feta is a great fall appetizer or side dish. The squash is tossed with olive oil, honey, and smoked paprika, then roasted until tender and golden. It’s served over a lemon garlic whipped feta and finished with chopped pistachios and another drizzle of honey.

I love using delicata squash this time of year because it’s naturally sweet, easy to prepare, and you don’t need to peel it. The creamy feta balances the sweetness of the squash, while the pistachios add a little crunch. This is a great dish for holiday entertaining or when you want to switch up your usual fall sides.

If you like this dip, you’ll love my Sweet Potato Dip with Garlic Confit and my Whipped Cottage Cheese Dip with Fig Jam.

• Fall

Delicata Squash Whipped Feta Dip

This Honey Roasted Delicata Squash Whipped Feta Dip is served over lemon garlic whipped feta and finished with chopped pistachios and a drizzle of honey for a sweet and savory fall appetizer.

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Ingredients

Serves 4 people

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For the Delicata Squash:

• ▢ 2 medium delicata squash
• ▢ 2 tsp olive oil
• ▢ 1 tbsp honey
• ▢ ½ tsp smoked paprika
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp freshly cracked black pepper

For the whipped feta:

• ▢ 6 oz feta cheese crumbled
• ▢ ¼ cup plain Greek yogurt
• ▢ 2 tbsp olive oil
• ▢ 1 tsp fresh lemon juice
• ▢ 1 tsp lemon zest
• ▢ 1 small garlic clove minced
• ▢ Freshly cracked black pepper to taste

For serving:

• ▢ ¼ cup shelled pistachios roughly chopped
• ▢ 1 tbsp honey for drizzling
• ▢ Crackers or crispy bread

Instructions 

• Prepare the squash: Preheat the oven to 425°F and line a baking sheet with parchment paper. Wash the delicata squash, trim the ends, and slice in half lengthwise. Scoop out the seeds, then cut into ½-inch-thick half-moons. There is no need to peel the squash, as the skin is edible.
• Season the squash: Arrange the squash on the prepared baking sheet and toss with olive oil, honey, smoked paprika, salt, and pepper until evenly coated. Spread into a single layer, making sure the pieces aren't overcrowded.
• Roast the squash: Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden around the edges. Keep an eye on it toward the end since the honey can caramelize quickly.
• Make the whipped feta: While the squash roasts, add the feta, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, and black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a small splash of water or additional olive oil until it reaches a spreadable consistency.
• Assemble the dish: Spread the whipped feta evenly across the bottom of a shallow serving plate or platter. Arrange the warm roasted delicata squash over the feta, slightly overlapping the pieces.
• Garnish and serve: Drizzle with additional honey and finish with roughly chopped pistachios for a little crunch. Serve with crackers or crispy bread while the squash is warm.

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