Candied Fall Squash with Whipped Goat Cheese and Spiced Pita
Addictive, festive, and perfect for the holiday season, there never seems to be enough of this dip. Paired with pita chips, it’s the perfect combination of creamy and crunchy.
Save as PDFIngredients
Servings: 8 portions
For the Squash
- 1 medium butternut squash
- 2 cups water
- 1 lb Domino® or C&H® Light Brown Sugar
- 1/2 orange (juiced and zest)
- 2 sticks cinnamon
For the Goat Cheese
- 2 cups goat cheese
- 1/4 cup heavy cream
For the Pita
- 4 pieces pita bread
- 4 tablespoons olive oil
- 5 tablespoons za'atar seasoning
Instructions
Step 1: Cut the squash into 1” pieces with the skin on.
Step 2: In a pot, combine the water, sugar, orange zest and juice, and cinnamon sticks and bring to a boil.
Step 3: Add the squash, cover and simmer for 1 ½ hours, until the squash is tender and the liquid is a thick glaze.
Step 4: In a mixer, combine the goat cheese and cream with a whisk attachment and whip for 1 minute until the mixture is smooth, then place on a dish and top with the squash.
Step 5: Cut the pita into triangles, toss with the olive oil and spice and bake in a 350 degree oven until crisp.
Step 6: Place the chips next to the goat cheese and enjoy.
