Roasted Delicata Squash with Maple Brown Butter and Whipped Feta

A cozy fall dish featuring sweet delicata squash, rich maple brown butter, and creamy whipped feta, perfect for gatherings or weeknight dinners.

Scale

2 Delicata Squash

1/4 cup Maple Syrup

1/4 cup Unsalted Butter

1 cup Feta Cheese

1 tbsp Fresh Thyme

Salt, to taste

Pepper, to taste

2 tbsp Olive Oil

Cook Mode Prevent your screen from going dark

Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise and scoop out the seeds. Then cut the squash into half-moon shapes about half an inch thick.
In a large bowl, toss the squash slices with a drizzle of olive oil, salt, and pepper until evenly coated.
Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, flipping halfway through, until tender and golden brown.
While the squash is roasting, melt the unsalted butter in a saucepan over medium heat. Cook until it turns golden brown, about 5-7 minutes.
In a blender, combine the feta cheese and a splash of water. Blend until smooth and creamy.
Layer the roasted delicata squash on a serving platter, drizzle with warm maple brown butter, dollop with whipped feta, and sprinkle with fresh thyme.

For a vegan option, substitute unsalted butter with coconut oil and feta with vegan cheese.