Roasted Baby Summer Squash with Feta and Thyme
Makes 3-4 servings
8 baby summer squash, preferably a mixture of yellow squash and zucchini (or 4 medium sized )
1-2 T olive oil, enough to coat squash
1 T white balsamic vinegar (regular balsamic would also work)
1/4 C fresh thyme leaves
1/2 C crumbled Feta
salt and fresh ground pepper to taste
- Preheat oven to 400 F. 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.
- Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. Remove squash from oven, put back into plastic bowl and toss with feta, fresh ground pepper to taste and salt if desired. (It won’t need much salt because Feta cheese is salty.) Serve hot.