Seasons and Suppers · by Jennifer Maloney
Butternut Squash Whipped Feta
NUTRITION · PER SERVING90M COOK
CAL 4%·PRO 5%
CARBS 13G59% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 3G35% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash topped with whipped feta, pear, and cranberry chutney, served with flatbread. A colorful, elegant Thanksgiving appetizer.
starteramerican⚙️ food processor🍪 sheet pan🥣 mixer🥄 saucepan🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 medium butternut squash
- 1 pear (unpeeled, quartered, cored and diced)
- 1/2 cup fresh or frozen cranberries
- 1/4 cup red or yellow onion (diced)
- 2 teaspoons white granulated sugar
- 1/4 teaspoon ground ginger powder
- a bit of salt and freshly ground pepper
- 2 cups roasted butternut squash
- 8.8 oz feta cheese (removed from brine and crumbled)
- 3 Tablespoons honey
- 1 teaspoon olive oil
- pinch cinnamon
- 3-4 Tablespoons pecans or walnuts (chopped)
- honey (for drizzling)
- fresh thyme leaves
- flatbread, pita, naan or baguette slices
At a glance
PER SERVING · TIME 90M
CAL 4%·PRO 5%
CARBS 13G59% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 3G35% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 194mg
- Total sugar
- 5g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 69mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 194MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.