Roasted Butternut Squash with Whipped Feta

INGREDIENTS

• 1 medium butternut squash (peeled, seeded, and cubed)

• 2–3 tbsp Kefi Life extra virgin Greek olive oil

• 1 tsp dried oregano

• A pinch of smoked paprika

• 1 cup Greek feta cheese

• 1/2 cup Greek yogurt (thick/strained)

• 1 tbsp fresh lemon juice

• 1 small clove garlic (minced)

• Toppings: Toasted walnuts, pomegranate seeds, and fresh chopped herbs (like mint or parsley)

• Salt and black pepper to taste

DIRECTIONS

1. Roast the squash: Toss the cubed butternut squash with olive oil, oregano, smoked paprika, salt, and pepper. Roast at 200°C (400°F) for 25 to 30 minutes until tender and caramelized at the edges.

2. Whip the feta: In a food processor or bowl, combine the Greek feta, Greek yogurt, lemon juice, garlic, and a small drizzle of olive oil. Blend or whisk until smooth and creamy.

3. Assemble the dish: Spread the whipped feta evenly across a serving platter.

4. Finish: Pile the warm, roasted butternut squash right on top of the whipped feta. Garnish with toasted walnuts, fresh pomegranate seeds, chopped herbs, and an extra drizzle of good olive oil.

This recipe comes to us from one of our favorites, Diane Kochilas.

Kefi Life® Extra Virgin Olive Oil

$24.99

Kefi Life® Extra Virgin Olive Oil 500 mL bottle is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is packed with antioxidants, polyphenols and flavor.

It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.

Add to cart