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Spin your squash a new way with this fantastic recipe from Fress!

If there’s one Yiddish word you need to learn, it’s “fress.” It means chowing down without restraint, and it’s the mantra of a new cookbook by British food writer Emma Spitzer. Dive into updated versions of beloved Jewish recipes from Poland and Russia and modern classics from around the Middle East and North Africa. This butternut squash with whipped feta is about as good as vegetarian food gets!

Sweet, salty, and spicy all on one plate; this dish is a great hit of powerful flavors that all mesh really well together. Zhoug is a fiery Middle Eastern relish that works as a condiment for all manner of dishes, so store any leftover sauce in an airtight container in the fridge for up to two weeks.

Editor’s note: You can make whipped feta at home by mixing feta and milk or cream cheese in a stand mixer (or mashing it by hand) until smooth and seasoning with salt.

Reprinted with permission from Fress