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Whipped Feta

  • 1 cup sheep’s milk feta, crumbled (preferably Valbreso)
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Zest of 1 orange
  • 2 tablespoons extra-virgin olive oil

Honeynut Squash

  • 2 honeynut or 1 medium butternut squash
  • 1½ teaspoons urfa biber
  • 1½ teaspoons ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons apple cider vinegar
  • 1 tablespoon kosher salt
  • Herbs, to garnish
  • Saba or aged balsamic vinegar, to garnish
  • Pomegranate seeds, to garnish
  • Dukkah (optional), to garnish

Honeynut Squash with Whipped Feta

Makes 4 servings

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.

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Whipped Feta

  • 1 cup sheep’s milk feta, crumbled (preferably Valbreso)
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Zest of 1 orange
  • 2 tablespoons extra-virgin olive oil

Honeynut Squash

  • 2 honeynut or 1 medium butternut squash
  • 1½ teaspoons urfa biber
  • 1½ teaspoons ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons apple cider vinegar
  • 1 tablespoon kosher salt
  • Herbs, to garnish
  • Saba or aged balsamic vinegar, to garnish
  • Pomegranate seeds, to garnish
  • Dukkah (optional), to garnish

Instructions

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.


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1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA