Maple Balsamic Butternut Squash with Whipped Feta

Golden caramelized butternut squash tossed with maple syrup, balsamic vinegar, fresh rosemary, and Dust & Bloom Farmstead Favorite, served over a bed of creamy whipped feta. Sweet, savory, a little tangy and absolutely beautiful on a fall table.

By @dustandbloomseasoning

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 medium butternut squash, peeled and cubed
• 0 Dust & Bloom Farmstead Favorite
• 2 tbsp water
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 sprig fresh rosemary
• 6 oz feta cheese
• 0.25 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp lemon juice
• 0 water

Instructions

1. Heat olive oil in a cast-iron skillet over medium heat.
2. Add cubed butternut squash and season with Dust & Bloom Farmstead Favorite.
3. Cook for 5–7 minutes, stirring occasionally, until the edges begin to caramelize.
4. Add 2 tablespoons of water, cover and cook for another 8–12 minutes until fork-tender.
5. Stir together maple syrup and balsamic vinegar. Pour over the squash, add rosemary and cook uncovered for 2–3 minutes until glossy and caramelized.
6. Meanwhile, blend feta, Greek yogurt, olive oil and lemon juice until smooth and fluffy. Add a splash of water if needed.
7. Spread whipped feta onto a serving platter.
8. Spoon the warm maple balsamic squash over the top and finish with fresh rosemary.