Recipe for Pan-Roasted Squash with Lemon, Feta, and Mint
Recipe 201 of 365
Seared first in a pan on the stovetop, then finished in the oven, and finally topped with feta, mint, and a squeeze of lemon, these squash defy anyone to call the vegetable boring. Use any small summer squash you find in the market, such as zucchini or patty pan. Baking time will differ depending on the thickness of your vegetables.
TIME: 10 minutes prep
MAKES: 4 servings
1 tablespoon unsalted butter
1 pound small summer squash, halved lengthwise
Salt and freshly ground pepper
1/2 cup crumbled feta cheese
1 tablespoon finely chopped fresh mint
Preheat the oven to 400 degrees.
Heat a large ovenproof skillet over medium-high heat. Season the squash’s cut sides with salt and pepper.
When the pan is hot, add the butter, and swirl to coat the pan when melted and beginning to brown. Add the squash, cut side-down (depending on the size of the squash, it might work best to arrange them in a starburst pattern) and cook for 3 minutes, or until nicely browned.
Carefully flip the squash over, and finish cooking by baking in the oven for 10 minutes, or until soft all the way through. Squeeze the juice from the lemon over the squash, transfer them to a serving platter, and top with feta, mint, and an additional grinding of pepper. Serve hot.