Roasted Delicata Squash with Whipped Feta, Sautéed Chanterelles & Dukkah

Saturday, October 11th, 2025

This perfectly seasonal recipe was thoughtfully developed by our culinary team to harmonize with Davis Estates Zephyr.

Ingredients

Serves 4 to 6

Dukkah

¼ cup fennel seeds
¼ cup coriander seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoon berbere spice (or substitute with smoked paprika + chili powder mix if you prefer less heat)
Salt and pepper, to taste

Whipped Feta

8 ounce feta cheese (preferably block-style, not crumbled)
3–4 tablespoon extra-virgin olive oil
1 tablespoon salt

Roasted Delicata Squash

2 pounds delicata squash (about 2 medium squash)
¼ cup olive oil
1 tablespoon pumpkin pie spice
1 tablespoon salt (or to taste)

Sautéed Chanterelle Mushrooms

1 pound chanterelle mushrooms (cleaned and trimmed)
3 garlic cloves, minced
5 sprigs fresh thyme
¼ cup unsalted butter
1–2 tablespoon olive oil
Salt and pepper, to taste
Splash of white wine, optional for deglazing

Method

Dukkah

In a dry skillet over medium heat, toast all the seeds together for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
Transfer to a food processor or mortar and pestle. Add thyme, oregano, berbere spice, salt, and pepper.
Pulse a few times until coarsely ground, you want texture not a fine powder.
Store leftovers in an airtight jar for up to 2 weeks.

Whipped Feta

Crumble the feta into a food processor.
Blend while drizzling in olive oil until smooth and creamy. If it is too thick, add 1–2 tablespoons of water or yogurt to loosen slightly.
Refrigerate until ready to serve.

Roasted Delicata Squash

Preheat the oven to 400°F.
Wash the squash well (the skin is edible). Trim ends, slice in half lengthwise, and scoop out seeds.
Cut into 1-inch half-moons.
In a large bowl, toss squash with olive oil, pumpkin pie spice, and salt.
Spread evenly on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.

Sautéed Chanterelle Mushrooms

If mushrooms are large, cut them in half; leave small one’s whole.
Heat olive oil in a large skillet over medium-high heat.
Add mushrooms and sauté for 3–4 minutes, stirring occasionally, until lightly browned.
Lower the heat to medium. Add the butter, minced garlic, and thyme sprigs. Stir frequently for 2–3 minutes, letting the butter coat the mushrooms and the garlic become fragrant.
If desired, add a splash of white wine to the pan. Scrape up any browned bits from the bottom and let the liquid reduce for about 1 minute.
Remove the thyme sprigs and season with salt and pepper.

To Finish

Spread a generous layer of whipped feta on a serving platter. Arrange roasted delicata squash over the feta. Spoon sautéed chanterelles on top the sprinkle with dukkah for crunch and a burst of spice. Drizzle with a little extra olive oil before serving.

Fall on a plate! Roasted delicata squash, luscious whipped feta, and sautéed chanterelles made even more magical with a glass of Davis Estates Zephyr.