Preheat oven to 425F.

Slice the honeynut squash in half lengthwise and remove the seeds. Place the squash skin side down on a baking sheet and drizzle each half with olive oil and a pinch of kosher salt.

Roast the squash until soft and tender, about 30-40 minutes. Remove from oven and allow to cool for about 10 minutes until cool enough to handle.

Scoop out the flesh of the squash into a food processor and blend into a smooth puree. 

Add the feta cheese and vinegar, blend again until the mixture reaches a uniform texture. Taste the mixture to see if more feta, vinegar, olive oil, or salt is needed to bring it to your liking. Adjust and reblend.

Scoop the mixture into a serving bowl and top with a generous drizzle of honey and a bit of flaky salt. Serve with chips for scooping. Enjoy!