Butternut Squash Dip With Pomegranate Molasses, Fet

Name: Butternut Squash Dip With Pomegranate Molasses, Feta, And Caramelized Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: spices; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon smoked paprika; for the dip; 3 tablespoons olive oil; 2 shallots, sliced; 3 cups butternut squash, peeled and cut into a 2 inch dice; 1 clove garlic, grated; 2 tablespoons pomegranate molasses; 1/2 cup labneh (Middle Eastern strained/thickened yogurt); 1/2 cup crumbled feta; salt, to taste; a sprinkling of chopped parley and/or mint, for garnish; 1 tablespoon fresh pomegranate seeds, for garnish, optional; toasted pita bread, for serving

Servings: persons

spices
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
1/2 teaspoon whole black peppercorns
1/2 teaspoon smoked paprika
for the dip
3 tablespoons olive oil
2 shallots, sliced
3 cups butternut squash, peeled and cut into a 2 inch dice
1 clove garlic, grated
2 tablespoons pomegranate molasses
1/2 cup labneh (Middle Eastern strained/thickened yogurt)
1/2 cup crumbled feta
salt, to taste
a sprinkling of chopped parley and/or mint, for garnish
1 tablespoon fresh pomegranate seeds, for garnish, optional
toasted pita bread, for serving

1
Preheat the oven to 400 degrees.
2
In a dry fry pan on medium heat, dry roast the spices for about 5-7 minutes, or until you begin to smell them releasing their aromas. Let them cool for about 2 minutes and transfer to a spice grinder and pulse until they form a spice mix. Set aside.
3
Next, in a bowl toss the butternut squash pieces with the spice mix, 2 tablespoons of olive oil, the pomegranate molasses, garlic clove, and salt to taste.
4
Place the butternut squash on a baking tray lined with aluminum foil and bake for 25-30 minutes, or until tender. While the butternut squash is baking, caramelize the 2 shallots in a saute pan on medium-low heat with the remaining tablespoon of olive oil and a sprinkling of salt. This should take 10 minutes. Once cooked, set the shallots aside.
5
Remove the butternut squash for the oven and allow it to cool slightly for 10-15 minutes.
6
Once, the butternut squash has cooled place it in a food processor with the labneh, feta, and half the caramelized shallots. Pulse until the mixture is smooth and taste for salt.
7
Garnish with the parsley and/or mint, remaining caramelized shallots, and the fresh pomegranate seeds. Also, drizzle some olive oil on top for a nice sheen. Serve with the toasted pita.
8
I liked to serve it right away (slightly warm) or at room temperature.

1405

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: spices, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores, and more.

Yes, Butternut Squash Dip With Pomegranate Molasses, Feta, And Caramelized Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butternut Squash Dip With Pomegranate Molasses, Feta, And Caramelized Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions