Roasted Summer Squash with Herbs & Feta

High heat is the key to great roasted squash — you want caramelization, not steam. Cut-side down in a hot oven, these halves develop a golden crust that contrasts beautifully with the creamy feta and fresh thyme on top.

Details

Time: 25 minutes  |  Serves: 4

Ingredients

• 3–4 summer squash or zucchini, halved lengthwise (Miller's Farm Fresh Produce / Cedar Springs Farm)
• 3 tbsp olive oil
• Salt and black pepper
• ½ cup crumbled feta
• 4–5 sprigs fresh thyme, leaves stripped
• 1 tbsp honey
• Pinch of red pepper flakes

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Brush squash halves with olive oil on all sides. Season generously with salt and pepper.
3. Place cut-side down on the baking sheet. Roast for 18–20 minutes until the cut side is deep golden and caramelized.
4. Flip in the last 5 minutes to finish the skin side.
5. Transfer to a platter. Top with crumbled feta, fresh thyme leaves, a drizzle of honey, and red pepper flakes.
6. Serve warm or at room temperature.

Variations

Swap feta for ricotta salata or fresh goat cheese. Add toasted pine nuts for crunch. A few torn basil leaves instead of thyme work beautifully in peak summer.

From Your Box

Summer squash is from Miller's Farm Fresh Produce and zucchini from Cedar Springs Farm, both in Illinois. Store unwashed in the crisper and use within 4–5 days — the smaller the squash, the more tender and sweet.