Whipped Feta Dip with Caramelized Squash

Serves: 4
Prep time: 10 to 15 minutes
Cook time: 2 hours 30 minutes

Ingredients

1 small buttercup squash, peeled and cut into pieces

30 ml (2 tbsp) honey

45 ml (3 tbsp) La Belle Excuse white balsamic vinegar

200 g feta cheese

180 ml (¾ cup) plain Greek yogurt

30 ml (2 tbsp) tahini

30–45 ml (2–3 tbsp) La Belle Excuse GaÏa Rezerva Organic Olive Oil, depending on desired consistency

30 ml (2 tbsp) toasted pine nuts

45 ml (3 tbsp) pomegranate arils

3–4 pita breads, for serving

Salt and pepper, to taste

Steps

Preheat the oven to 425°F.

Spread the squash pieces out on a baking sheet. Add the olive oil, white balsamic vinegar, and honey. Season with salt and pepper, then toss to coat the squash thoroughly.

Roast in the oven for 25–30 minutes, or until the squash is tender and well-caramelized. Meanwhile, place the feta, yogurt, tahini, and olive oil in a food processor. Blend until the mixture is smooth, creamy, and uniform.

Spread the whipped feta onto the bottom of a serving platter. Top with the caramelized squash, pine nuts, and pomegranate arils. Finish with a drizzle of olive oil.

Serve with pita bread.