Easy Roasted Baby Summer Squash with Feta and Thyme
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
about 2 lbs. baby summer squash, preferably a mixture of yellow squash and zucchini
2 T olive oil
1 T white balsamic vinegar
1/4 C fresh thyme leaves (or use 1-2 T dried thyme
1/2 C crumbled Feta
salt and fresh ground pepper to taste
Directions
Preheat oven to 400F/200C. Spray a large baking sheet with oil or non-stick spray. Wash squash well and dry. If you have baby squash, cut lengthwise into two pieces. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long. In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on roasting pan so that the pieces are not touching each other. Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. While the squash roasts, crumble the Feta cheese. When the squash is as tender as you like it, remove squash from oven, arrange on a serving dish, season with a little more fresh-ground black pepper if desired, and sprinkle with Feta. It won’t need more salt because Feta cheese is salty. Serve hot.