Butternut Squash Whipped Feta with Espresso Balsamic Gastrique
Butternut Squash is a staple fall vegetable. Although you can buy them year-round because they store well, the fall and late winter are the best times to find them at your local farmers market or fresh from the grocery store. This Butternut Squash Whipped Feta is delicious and combines so many interesting fall flavors. The butternut squash offers its own unique sweet and nutty flavor, which is enhanced by the nutty Butternut Squash Seed Oil. The salty, acidic feta, creamy ricotta, and roasted garlic go perfectly with the butternut squash. Finished with the sweet and sour gastrique, roasted hazelnuts, and thyme, this whipped feta goes great on toast or as a dip with bread. Serve this as a Thanksgiving appetizer to hold your guests over while the turkey is still in the oven!
- Servings: 3
Source: saratogaoliveoil.com
Ingredients
- For Butternut Squash Whipped Feta
- cubed Butternut Squash, ~ 1 inch cubes
- head of Garlic
- Tablespoons SOOC Varietal Extra Virgin Olive Oil + more for cooking
- Tablespoon fresh Sage, minced
- Tablespoon fresh Thyme, de-stemmed
- teaspoon Salt
- of Black Pepper
- Hazelnuts
- teaspoon Red Pepper Flakes
- Shallot, julienned
- Apple Cider
- Tablespoon SOOC Espresso Balsamic Vinegar
- crumbled Feta
- Ricotta
- SOOC Butternut Squash Seed Oil
- Tablespoon Honey
- For Espresso Balsamic Gastrique
- Granulated Sugar
- SOOC Espresso Balsamic Vinegar