Winter Squash with Pepita Feta & Tomillo Purée
For the Pepita Feta & Tomillo Purée (makes 1 cup)
1 clove garlic, roughly chopped
⅓ cup toasted pepitas
½ cup cilantro
2 teaspoons chopped tomillo or thyme leaves
¼ jalapeño, sliced
3 tablespoons olive oil
3 ½ ounces feta
Juice of ½ lemon
Combine garlic, toasted pepitas, cilantro, tomillo, and jalepeño in the bowl of a food processor. Blend until finely chopped and incorporated. Add the olive oil, feta, and lemon juice, and blend until smooth, adding additional lemon or a splash of water to thin as needed.
Note: You can use a thick yogurt in place of the feta if you’d like. Just omit the olive oil and reduce lemon juice to 1 teaspoon.
For the Squash
1 ½ lbs squash, seeds removed and cut into ¾” slices or equal sized cubes
1 small red onion
1 tablespoon olive oil
Preheat your oven to 425º F and line a baking sheet with parchment. Toss squash, onion, and olive oil together with a few big pinches of salt. Roast for 25 minutes or until tender and golden around the edges, tossing halfway. Remove from the oven and let cool 10 minutes before plating.
Chili Oil (optional)
Handful of herbs (i.e. cilantro or parsley)
Spread a generous amount of the Pepita Feta & Tomillo Purée onto a serving plate, and arrange the squash and onions on top. Finish with a drizzle of chili oil, sprinkling of herbs, and flaky salt. Enjoy!