Summer squash is every where this time of year. While it’s an easy addition to any meal, I’m always looking for new ways to serve it to avoid everyone groaning at the answer of “squash, that’s what’s for dinner”. Inspired in equal parts by a summer squash recipe someone gave me years ago cut out of a magazine as well as one of my favorite lentil soup recipes, I whipped this up for dinner the other night. It turned out so well that I grabbed the camera for a quick shot to share with you all. We will definitely be eating this for dinner again soon and so should you.
The squash recipe I’m referring to called for adding fresh oregano and feta cheese to sautéed squash and tossing it with pasta. The lentil soup recipe is garnished with feta, lemon juice & fresh mint. Do you see where I’m going with this? The mint and lemon juice added zing to the dish, elevating it from nicely seasonal to scrumptious.
It’s the kind of quick summer dinner that you can whip up in the time it takes you to cook a pot of pasta. I started the water, then chopped my veggies, threw them in a cast iron skillet. While that was cooking over a medium heat, I ran out and picked some herbs, brought them in and chopped them. I’d say the ratio of to oregano to mint was about 3:1.
Summer Squash with feta, lemon and herbs
Butter
Thinly sliced summer squash (any variety)
Onion, sliced and quartered
Box of pasta
A good handful of fresh oregano, chopped finely
A few sprigs of fresh mint, chopped finely
Block of feta cheese, crumbled
Juice of half a lemon
Salt and pepper to taste
Saute squash and onion in butter until translucent and softened. Season with salt and pepper as it cooks. Set aside.
Cook pasta in salted water until al dente, reserving a cup or so of the cooking water when draining the pasta. Place drained pasta in large bowl, stirring in a pat of butter or two to keep pasta from sticking. Add squash & onion mix, feta, fresh herbs, salt & pepper. Stir to combine. Add lemon juice and reserved pasta water as needed to make a bit of a ‘creamy’ sauce. Serve.
Chicken Wire & Paper Flowers 
Oh man, I can’t wait to try this! I made zucchini tarts last week which were to die for and then tried them this week with squash. Not as good as the zuke, but still good. I think it might have been because I used sharp cheddar instead of mild and it was a bit much.
Those sound good too!
I looked at the giant zucchini occupying my counter top earlier today and wondered what to do with it. I can bake only so much zucchini bread. This looks delicious and easy too. Thanks for sharing.
Squash fritters are another favorite of ours. Shred it, toss with flour, baking powder and egg and fry.
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:O Those sound so good! Thank you!
That does look tasty!
My daughter, who almost never eats anything leftover, shared some of this with me for lunch yesterday. Not only was it still good, but she ate leftovers! That’s a sure sign of tastiness!
I’d say so! Thanks for sharing.
Looks yummy! I eat feta with lots of things, but I’m not sure I’ve ever paired it with summer squash.
It’s quite lovely. We eat quite a bit of feta this time of year – between pairing it with squash and watermelon, we go through it!