Whipped Feta and Autumn Frost Squash Dip

This dip is as good spread on a sandwich as it is simply devoured with chips or crackers. The recipe turns roasted squash and garlic into something silky, savory, and just the right amount of sweet.

Ingredients

• 1 Autumn Frost squash

• 8 oz. feta

• 1 head of garlic

• 3 Tbsp honey

• 1/4 tsp red pepper flake or cayenne (optional, to avoid spice)

• 1/2 cup seasonal microgreens

• Olive oil

Instructions

1. Preheat oven to 400°F.

2. Cut off the top end of the garlic and coat it with olive oil.

3. Cut the squash in half, rub with oil and a couple pinches of salt.

4. Place both the squash and garlic cut side down on a baking sheet.

5. Roast for about 30 minutes. The garlic should be soft and easily pierced with a fork, but the squash may need 10–15 more minutes until fork tender.

6. Once cool, scoop the squash away from the skin and squeeze the garlic to release the cloves.

7. Add both the roasted squash and garlic to a food processor.

8. Add the feta, honey, and red pepper flake (if using). Blend until smooth and creamy.

9. Spread into a bowl and top with microgreens and a drizzle of olive oil.

10. Optional: Sprinkle with chopped nuts, like pecans, for added crunch and texture.

Serving Ideas

• Use as a spread for wraps or sandwiches.

• Add a dollop to your favorite grain or salad bowl.

• Serve as a dip with crackers, pita, or roasted veggies.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.