When this dish hit our menu; it officially started to feel like fall. It works as a main course or a shared side; designed for a cozy dinner party or just an unfussy meal at home. Honeynut is a sweet; petite squash that looks like a mini butternut; if you can't find it; butternut; red kuri or delicata squash are great substitutes.You'll have some extra whipped feta after making this. Spread it on toast with a drizzle of honey; use it as a dip for crudites; or serve it under a pile of roasted vegetables.

• 1 cup sheep's milk feta, crumbled (preferably Valbreso)
• 1 tablespoon fresh thyme leaves, roughly chopped
• Zest of 1 orange
• 2 tablespoons extra-virgin olive oil

• 2 honeynut or 1 medium butternut squash
• 1½ teaspoons urfa biber
• 1½ teaspoons ground cinnamon
• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons apple cider vinegar
• 1 tablespoon kosher salt
• Herbs, to garnish
• Saba or aged balsamic vinegar, to garnish
• Pomegranate seeds, to garnish
• Dukkah (optional), to garnish

To make the whipped feta:In a food processor; pulse all the ingredients except the olive oil until combined. Turn on the food processor and stream in the olive oil until fully incorporated. The mixture might be a bit loose; chill in the refrigerator until solidified; about 1 hour.To make the squash and plate the dish:Quarter the squash length-wise and remove the seeds. In a medium bowl; whisk together the urfa; cinnamon; olive oil; cider vinegar and salt. Toss the squash in the marinade. (You can do this a day ahead and keep covered in the refrigerator.)To cook the squash; set up a steamer basket on a pot of simmering water. Steam the squash until soft enough to be pricked fully with a fork (you don't want it falling apart or mushy!). Set aside to cool.To serve; swoop a large spoonful of whipped feta in the center of your plate and artfully arrange the squash around it. Garnish with herbs; pomegranate seeds; dukkah and a drizzle of saba or nice aged balsamic vinegar.