Honeynut Squash Feta Dip

This festive fall dip is perfect to serve at Thanksgiving, or to whip up for a delicious snack! Enjoy with sliced veggies or your favorite crackers for dipping, try spreading on toast and topping with eggs for a tasty breakfast, add to roasted vegetables, or use as a salad topper. This dip is rich in fiber and antioxidant beta-carotene, plus it’s easy to make and tweak to your taste preferences and dietary needs.

Ingredients:

• 1 small honeynut squash, cut into cubes

• 1/4 cup feta cheese, crumbled

• 1 tbsp honey

• 2 sage leaves + extra for garnish

• Pinch of salt & pepper to taste

• Generous pinch of nutmeg

• 1 garlic clove

• 1 Tbsp water (can add more to blend if needed)

• 1 Tbsp olive oil

• 3-4 large chestnuts

• Optional toppings: olive oil, salt/pepper, crushed candied pecans, chopped chestnuts, sage leaves

Directions:

1. Preheat oven to 400 degrees F.

2. Lay honeynut squash cubes on a lined baking sheet and spray with olive oil, then sprinkle with salt/pepper and a pinch of cinnamon. Roast until tender, then let cool.

3. Add the roasted & diced squash, feta cheese, honey, 2 sage leaves, salt/pepper, nutmeg, garlic clove, water, olive oil, and chestnuts to a food processor and blend until smooth.

4. Transfer into a bowl and serve topped with a drizzle of olive oil, extra pinch of salt/pepper, crushed candied pecans, chopped chestnuts, and sage leaves to garnish. Enjoy!

   Notes: store in an airtight container in the refrigerator for up to one week.