When this dish hit our menu, it officially started to feel like fall. It works as a main course or a shared side, designed for a cozy dinner party or just an unfussy meal at home. Honeynut is a sweet, petite squash that looks like a mini butternut; if you can’t find it, butternut, red kuri or delicata squash are great substitutes.
You’ll have some extra whipped feta after making this. Spread it on toast with a drizzle of honey, use it as a dip for crudites, or serve it under a pile of roasted vegetables.
To make the whipped feta: In a food processor, pulse all the ingredients except the olive oil until combined. Turn on the food processor and stream in the olive oil until fully incorporated. The mixture might be a bit loose; chill in the refrigerator until solidified, about 1 hour.
To make the squash and plate the dish: Quarter the squash length-wise and remove the seeds.
In a medium bowl, whisk together the urfa, cinnamon, olive oil, cider vinegar and salt. Toss the squash in the marinade. (You can do this a day ahead and keep covered in the refrigerator.)
To cook the squash, set up a steamer basket on a pot of simmering water. Steam the squash until soft enough to be pricked fully with a fork (you don’t want it falling apart or mushy!). Set aside to cool.
To serve, swoop a large spoonful of whipped feta in the center of your plate and artfully arrange the squash around it. Garnish with herbs, pomegranate seeds, dukkah and a drizzle of saba or nice aged balsamic vinegar.