Description
Crispy Butternut Squash with Whipped Feta, Pecans & Hot Honey combines tender roasted squash, creamy whipped feta, crunchy toasted pecans, and sweet-spicy hot honey for an impressive yet easy vegetarian side dish.
Ingredients
2 lb (900 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
2 tbsp olive oil
1 tbsp cornstarch
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
1/2 cup (60 g) pecans, roughly chopped
2 tbsp hot honey
1/4 tsp red pepper flakes, optional
Pinch of salt
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp pumpkin seeds, optional
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Pat the cubed butternut squash dry with paper towels. Place it in a large bowl and add the olive oil, cornstarch, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
3. Spread the seasoned squash across the prepared baking sheet in a single layer. Leave plenty of space between the pieces so they roast rather than steam.
4. Roast for 30–40 minutes, turning the squash halfway through cooking, until the centres are tender and the edges are deeply golden and crispy.
5. While the squash is roasting, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. Add water, 1 tablespoon at a time, until the feta reaches a soft, spreadable consistency.
6. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
7. Reduce the heat to low and drizzle the hot honey over the toasted pecans. Add the optional red pepper flakes and a pinch of salt. Stir for 30–60 seconds until the pecans are glossy and evenly coated. Remove from the heat and allow them to cool slightly.
8. Spoon the whipped feta onto a large serving platter. Use the back of a spoon to spread it into a generous, even layer.
9. Arrange the crispy roasted butternut squash over the whipped feta, keeping the golden edges visible.
10. Scatter the hot honey pecans evenly over the roasted squash and whipped feta. Finish with fresh parsley, thyme leaves, and optional pumpkin seeds.
11. If desired, add a light drizzle of hot honey over the finished platter. Serve immediately while the squash is warm and crispy, the whipped feta is creamy, and the pecans are crunchy.
Notes
Dry the squash well before seasoning. Excess moisture can prevent the pieces from developing crisp edges.
Don’t skip the cornstarch. A light coating helps create a crispier and more golden exterior.
Leave plenty of space between the squash cubes on the baking sheet. Crowding causes the squash to steam instead of roast.
Turn the squash halfway through roasting so multiple sides can caramelize evenly.
Roast at 425°F (220°C) for the best balance of crispy edges and tender centres.
Toast the pecans over medium-low heat and stir frequently because nuts can burn quickly.
Add the hot honey after the pecans are toasted and reduce the heat to low to prevent the honey from burning.
Assemble the dish shortly before serving to preserve the contrast between crispy squash, creamy whipped feta, and crunchy pecans.
Pumpkin can be substituted for butternut squash. Choose a firm variety and cut it into similar-sized pieces.
The whipped feta can be prepared ahead of time and stored covered in the refrigerator. Let it sit briefly at room temperature before serving so it becomes easier to spread.
Walnuts can be substituted for pecans for a slightly more earthy flavour.
If you don’t have hot honey, combine regular honey with a small pinch of red pepper flakes or a little hot sauce.
For the best make-ahead results, prepare the whipped feta and hot honey pecans in advance, then roast the squash shortly before serving.
Serve alongside roasted chicken, turkey, pork, salmon, or Mediterranean-inspired meals. For a vegetarian meal, pair with a green salad, quinoa, couscous, farro, or warm crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean