Roasted Butternut Squash with Whipped Feta, Walnuts & Pomegranate

Roasted butternut squash with whipped feta, walnuts and pomegranate

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This Roasted Butternut Squash with Whipped Feta, Walnuts and Pomegranate is an easy Mediterranean fall recipe that brings together sweet, caramelized squash with creamy, tangy Greek feta and yogurt, toasted walnuts, juicy pomegranate seeds and extra-virgin Greek olive oil. I add oregano and a touch of smoked paprika to the squash and, optionally, a drizzle of petimezi, traditional Greek grape molasses, which pairs beautifully with both the squash and salty feta. Serve this colorful, plant-forward dish as a Greek meze or appetizer, a Mediterranean side dish, or a light vegetarian meal with good bread and a salad. After a summer of teaching on Ikaria, I'm especially happy to be back in my own kitchen cooking again, and this simple butternut squash and feta recipe is one of the first new dishes I wanted to share for fall.

Course Appetizer, meze, Side Dish

Cuisine Greek, Mediterranean

Keyword butternut squash and feta, fall vegetable recipe, Mediterranean butternut squash, roasted butternut squash with whipped feta, vegetarian Mediterranean recipe, whipped feta

PREP TIME 15 minutes

COOK TIME 35 minutes

TIME 50 minutes

SERVES 4

Ingredients

For the roasted butternut squash

- 1 medium butternut squash about 2½ pounds / 1.2 kg unpeeled
- 3 tablespoons extra-virgin Greek olive oil
- 1 teaspoon dried Greek oregano
- ½ teaspoon smoked paprika
- Sea salt and freshly ground black pepper
- 1 tablespoon petimezi Greek grape molasses, optional

For the whipped feta

- 7 ounces / 200 g Greek feta
- 5.3 ounces / 150 g thick Greek yogurt
- 1 tablespoon extra-virgin Greek olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove grated
- 1–2 teaspoons cold water as needed

To finish

- ½ cup walnuts
- ½ cup pomegranate seeds
- 1 tablespoon fresh thyme leaves or chopped fresh parsley
- Freshly ground black pepper
- Extra-virgin Greek olive oil for drizzling

Instructions

Roast the squash. Preheat the oven to 425°F / 220°C. Peel and seed the butternut squash and cut it into wedges about 1 to 1¼ inches / 2–3 cm thick. Toss with the olive oil, oregano, smoked paprika, salt and pepper.
Arrange in a single layer on a baking sheet and roast for 25–35 minutes, turning once, until tender and deeply golden around the edges. If using petimezi, drizzle it over the squash during the final 5 minutes of roasting.
Make the whipped feta. Combine the feta, Greek yogurt, olive oil, lemon juice and garlic in a food processor. Process until smooth and creamy. Add 1–2 teaspoons cold water as needed to loosen the mixture. Refrigerate until ready to serve.
Toast the walnuts. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Cool slightly and roughly chop.
Assemble. Spread the whipped feta over a serving platter, creating swirls with the back of a spoon. Arrange the warm roasted squash over the feta. Scatter with the toasted walnuts, pomegranate seeds and thyme or parsley.
Finish with freshly ground black pepper and a drizzle of extra-virgin Greek olive oil. Serve immediately.

Notes

What is petimezi?
Petimezi is a traditional Greek grape molasses made from concentrated grape must. Its deep fruitiness is especially good with roasted squash and salty feta. It is optional; the recipe is delicious without it.

Make ahead: The whipped feta can be prepared ahead and refrigerated. Roast the squash shortly before serving so the contrast between the warm squash and cool feta remains part of the dish.