Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 8 ounces feta cheese, crumbled
- ½ cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped (or parsley)
- 2 cloves garlic, minced
- Crackers or sliced baguette, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
- Spread the seasoned squash on a baking sheet in a single layer and roast for 25-30 minutes until tender and golden brown; stir halfway through.
- While roasting, combine feta cheese, Greek yogurt, lemon juice, dill, and minced garlic in a food processor. Blend until smooth.
- Once the squash is roasted, let it cool slightly before spreading the feta dip on a serving platter. Top with roasted squash pieces.
- Serve with crackers or sliced baguette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg