Ingredient Spotlight. Our Espresso Dark Balsamic Vinegar is bold and roasty, with a bittersweet depth that turns into a luscious gastrique. We roast the squash and garlic in our Coratina Medium EVOO, a robust varietal with a peppery finish that stands up to caramelized edges.
Heat the oven to 400°F. Toss the squash with 2 Tbsp Coratina EVOO, half the herbs, salt, and pepper; spread on a lined sheet pan. Halve the garlic head, drizzle the cut sides with oil, and set it face-down alongside. Roast about 30 minutes, until the squash is fork-tender.
Meanwhile, sauté the shallot with red pepper flakes and remaining herbs in a little oil until soft. Add the apple cider and 1 Tbsp of the Espresso balsamic; reduce 1 minute, then fold in the roasted squash.
Blend the squash mixture with the feta, ricotta, honey, and squeezed-out roasted garlic 4–5 minutes, until silky. Chill.
Gastrique: simmer the sugar and remaining Espresso balsamic in a wide skillet over medium heat, without stirring, until it coats a cold spoon. Cool.
Spread the whipped feta into a shallow bowl or over toast, drizzle generously with the gastrique, and finish with crushed hazelnuts, thyme, and a last thread of Coratina EVOO.
Chef's Notes
The gastrique thickens as it cools, so pull it a touch loose.
Toasted hazelnuts are our spin — their crunch against the silky feta makes the dish.
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