A smoky Rendezvous shake over these carrots and honeynut squash, and your Thanksgiving spread will be complete. Layered between a honey whipped feta and seasoned crispy panko topping (yes, toasted with more Rendezvous seasoning!), these roasted vegetables will be ones your guests *reach* for.

Ingredients:

• 6 ounces feta
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 3 tablespoons honey, divided
• Freshly cracked black pepper, to taste
• 1 honeynut squash, sliced
• 3 large carrots, sliced
• Rendezvous seasoning
• Olive oil
• 1/3 cup toasted panko
• 1 tablespoon unsalted butter
• Flaky sea salt, to taste

Instructions:

1. Preheat oven to 425F.
2. Meanwhile, in a small blender or with a handheld emulsion blender, combine feta, yogurt, lemon, 2 tablespoons of honey, and a pinch of black pepper until smooth.
3. Set aside.
4. Toss carrots and squash in a bowl with a generous drizzle of olive oil, Rendezvous seasoning, and remaining 1 tablespoon of honey.
5. Spread onto a baking sheet, and roast until veggies begin to char, about 20 minutes.
6. While vegetables roast, melt butter in a small saucepan over medium heat.
7. Add panko and 1 teaspoon of Rendezvous seasoning, continuously stirring until toasted.
8. Remove from heat.
9. To assemble: spread whipped feta onto a serving dish, followed by roasted vegetables and spoonfuls of toasted panko. Sprinkle with flaky sea salt and serve.