Vegetables and Sides

Roasted Squash with Feta

Recipe courtesy of Sondra Bernstein and The Girl & the Fig

  • 5 tablespoons extra-virgin olive oil
  • 2 pounds assorted baby squash, blanched and halved
  • Salt and pepper to taste
  • 1/4 pound feta cheese, crumbled
  • 2 tablespoons of fresh marjoram
  • 1-1/2 teaspoons Maldon sea salt
  1. Heat 3 tablespoons extra-virgin olive oil in a medium sauté pan over high heat. Add the squash and season lightly to taste. Cook the squash until they are browned on edges, about 3 to 5 minutes. Remove the squash from the pan and transfer to a large bowl, add the feta and marjoram and toss gently. Serve family style or equally divide the squash among 6 plates, sprinkle with the sea salt and drizzle with the remaining olive oil.


Time Level Yield
30 minutes Easy 6 servings