Squash and feta dip

Squash and feta dip

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 1261 kcal
, Fat: 112 g
, Carbohydrate: 19 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

300 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
salted water, boiling

Dip

200 g feta, roughly crumbled
1 garlic clove, cut in half
1 tbsp olive oil with lemon
½ tsp ground cumin
¼ tsp cinnamon

Serve

1 tbsp olive oil with lemon
50 g walnuts, roasted, coarsely chopped
2 sprig thyme, leaves torn off
¼ tsp chilli flakes
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How it's done

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Squash

Cook the squash in boiling salted water for approx. 10 mins. until soft. Drain the squash, briefly allow the moisture to evaporate.

Dip

Place the squash in a measuring cup along with the feta and all the other ingredients, puree until you have a creamy dip.

Serve

Mix the olive oil, walnuts, thyme and chilli flakes, sprinkle on top of the dip.

Good to know
Serve with: Naan

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