Is it just me, or is the internet a fickle pickle? Because I feel like last summer, it was all about telling me what do with with the abundance of zucchini and other summer squash I had at my disposal at the end of the summer. This year, it’s pretty much radio-silence. Which is ok, I suppose. But there’s still squash. Squash to be sliced and blanched and shredded. Squash to be baked and frozen and sautéed. A lot of squash.
In case you’re in the same boat, this is one of the ways we’ve been eating squash this summer. Roasting it brings out it’s flavor without causing the dreaded mush-factor. Fresh green herbs and salty chunks of feta are perfect tossed into the mix. This calls for pattypan, but you could also use zucchini or yellow summer squash cut into chunks and it would be just as good. This is the way to do squash, without having to shred it up and sneak it into every meatloaf, burger, smoothie, or cake that you happen to be making. This is just squash being squash, in all its glory.
- 2 lbs pattypan squash, trimmed and cut in half
- 2 tablespoons olive oil
- black pepper, to taste
- salt, to taste
- 2 oz feta cheese
- 2 tablespoons chopped basil
- 1 tablespoon chopped mint
Preheat the oven to 425 degrees F.
On a sheet pan, toss the squash and olive oil until all the pieces are coated. Grind some black pepper over the top. Roast in a preheated oven for about 30 minutes, or until squash is cooked through and dark brown around the edges.
When the squash is done, transfer to a serving bowl. Add the feta, herbs, and salt to taste and toss gently. Serve immediately.