Equipment
Ingredients
Roasted Squash
- 800 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 30 ml olive oil
- 3 g ground cumin
- 3 g ground coriander
- 4 g salt
- 1 g black pepper, freshly cracked
Whipped Feta
- 200 g feta cheese, crumbled
- 100 g greek yogurt, plain, whole milk
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 15 ml olive oil
Garnish
- 40 g pistachios, shelled, toasted, and roughly chopped
- 5 g fresh mint, roughly torn
- 5 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, toss the cubed butternut squash with the olive oil, ground cumin, ground coriander, salt, and black pepper until the cubes are evenly coated with the spices.
Spread the seasoned squash in a single, even layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, turning halfway through, until the pieces are deeply caramelized at the edges and tender.
While the squash is roasting, combine the crumbled feta cheese, Greek yogurt, lemon juice, and lemon zest in a food processor. Process until the mixture is mostly smooth. While the machine is running, slowly stream in the olive oil until the mixture becomes luxuriously creamy and airy.
Swoosh the whipped feta generously over the base of a wide serving platter, using the back of a spoon to create swirling dips and peaks. Arrange the warm, roasted squash neatly over the bed of feta.
Sprinkle the toasted chopped pistachios, fresh mint, and fresh cilantro evenly over the top of the squash. Serve immediately while the squash is still warm.
Chef's Notes
- For the silkiest whipped feta, allow both the feta and the Greek yogurt to come to room temperature for about 30 minutes before blending.
- Toasting your ground cumin and coriander in a dry skillet for 30 seconds before tossing with the squash will exponentially increase their aromatic intensity.
- If butternut squash is out of season, acorn squash, kabocha squash, or sweet potatoes make excellent direct substitutions.
- When zesting the lemon, use a light hand to only extract the bright yellow skin, avoiding the bitter white pith underneath.
Storage
Refrigerator: 3 days — Store roasted squash and whipped feta in separate airtight containers to maintain proper textures.
Reheating: Reheat squash gently in an oven at 175°C (350°F) for 10 minutes until warmed through. Serve the whipped feta cold.
