Roasted Squash with Whipped Feta + Pistachios + Pomegranates

We recently held a Thanksgiving Sides class at the studio, but with the holidays upon us .... we think that a few of the favorite side dishes from the thanksgiving table can easily be brought over and used on holiday menus as well. One of the class favorites from the day was this roasted kaboucha squash wedges that get drizzled in a luscious, silky smooth whipped feta and topped with bright pomegranate seeds and nutty, crunchy pistachios. A combination that would look so festive on a holiday table. We do hope you will give this one a try! 

We are adding lots of fun classes and events to the calendar in 2018, so be sure to check it out..... we hope to see you at the studio in the new year! And if you don't live nearby, you can follow along the blog as we will be sharing our favorite recipes from classes and the test kitchen here often. Be sure to subscribe so you'll never miss a recipe!

xo + happy holidays! 

jodi + hetty 

Roasted Squash with Whipped Feta, Pistachios and Pomegranates

Gluten free

Serves
4-6 as a side

INGREDIENTS

1 kabocha or butternut squash, cut into thick wedges
extra virgin olive oil
2 tbsp maple syrup

2 tsp za’atar
½ cup (75g) pistachios, toasted and roughly chopped

handful pomegranate seeds

handful mint or cilantro leaves (or both)

sea salt and black pepper

Whipped feta
1 garlic, roughly chopped
200g feta, crumbled
juice of ½ lemon

80ml extra virgin olive oil
¼ cup (65g) Greek yogurt or cream cheese
Small handful cilantro/coriander leaves, finely chopped
Sea salt and black pepper

METHOD 

Preheat oven to 400˚F. 

Place the squash wedges onto a large baking tray, drizzle with olive oil and toss to coat well. Add the maple syrup and toss again. Sprinkle over the za’atar and season well with sea salt and black pepper. Roast for 35-40 minutes, or until tender and golden. Set aside.

For the whipped feta, place the garlic, feta along with 1-2 tablespoons of water (to loosen up the feta) into the bowl of a food processor or blender, and puree. Add the lemon juice, oil and yogurt, and whizz again, until the mixture is smooth and airy. Season with a little sea salt and black pepper, and stir through the chopped cilantro leaves. Refrigerate until ready to eat. 

To serve, dollop each squash wedge with whipped feta, and scatter with pistachios and pomegranates. Scatter over the herbs.