Roasted Squash with Marinated Feta

A deeply caramelized squash layered with warm, citrusy, herb-marinated feta. Textural contrast from pistachio and a bright herbal finish gives this a simple yet elevated feel.

Why You'll Love Roasted Squash with Marinated Feta ❤️

This dish gives you the perfect balance of sweet, deeply caramelized squash and cool, citrusy feta that softens just slightly as it hits the warm surface. The herb oil seeps into the scored flesh, creating pockets of brightness in every bite. Pistachios bring the crunch you need, while parsley and lemon lift the richness so it never feels heavy. It looks elegant on the table but comes together with simple, thoughtful steps that let each ingredient shine.

Tips and Tricks

• Pat squash completely dry after salting-it's the key to deep browning.
• Leave the feta in large pieces so it holds texture when warmed by the squash.
• Don't rush the sear; caramelization starts in the pan, not the oven.

Variations

• Add crushed coriander seed to the herb oil for warmth.
• Use delicata or honeynut squash for sweeter, tighter flesh.
• Add thinly sliced shallot to the oil for an aromatic note.

Substitutions

• Avocado oil → extra-virgin olive oil (stronger flavor).
• Pistachios → hazelnuts or almonds.
• Dill → mint or parsley (flavor shifts).

How to Store Leftovers

Store squash and feta separately for up to 3 days. Reheat squash at 325°F until warm; serve feta cold or room temperature.

Common Questions

Roasted Squash with Marinated Feta

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A deeply caramelized squash layered with warm, citrusy, herb-marinated feta. Textural contrast from pistachio and a bright herbal finish gives this a simple yet elevated feel.

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Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 2

Course: Dinner, Side Dish, Vegetarian

Cuisine: American

Calories: 654

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Squash

• 2 Squash
• Kosher salt
• Olive oil
• ½ teaspoon Black pepper

Marinated Feta

• ½ ½ cup Avocado oil
• 1 teaspoon Crushed red pepper
• 1 tablespoon Dill
• 1 teaspoon Thyme
• 1 teaspoon Oregano
• 1 teaspoon Lemon zest
• 8 oz Feta
• ¼ teaspoon Black pepper

Garnish

• 2 Pistachios
• 1 Parsley

Equipment

• Cast iron or stainless steel frying pan
• Sheet Pan
• Bowl
• Small jar
• Microplane

Method

 

Prepare the Squash

1. Cut each squash in half lengthwise. Score the cut surface with a shallow crosshatch pattern.
2. Season lightly with kosher salt and let rest 10 minutes to draw out moisture.
3. Pat dry thoroughly with a paper towel.

Sear the Squash

1. Preheat oven to 400°F.
2. Heat a frying pan over medium-high heat. Add enough olive oil to coat the bottom.
3. Place squash cut-side down and sear undisturbed for 5 minutes.
4. Flip and cook another 3 minutes.

Roast the Squash

1. Transfer squash to a sheet pan.
2. Roast 20 minutes, flipping halfway through.
3. Remove when tender and caramelized.

Make the Marinated Feta

1. In a bowl, combine avocado oil, crushed red pepper, dill, thyme, oregano, lemon zest, and black pepper.
2. Place feta into a jar.
3. Pour herb oil mixture over the feta to fully coat.
4. Set aside while the squash finishes cooking.

Assemble

1. Transfer roasted squash to a serving platter.
2. Spoon marinated feta and some of the infused oil over the top.
3. Garnish with crushed pistachios and chopped parsley.
4. Finish with flaky salt.

To Plate

1. Lay squash cut-side up. Spoon marinated feta across the scored surface. Drizzle with the herb oil. Scatter pistachios. Add parsley. Finish with flaky salt.

Nutrition

Serving: 2gCalories: 654kcalCarbohydrates: 94gProtein: 24gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 101mgSodium: 2272mgPotassium: 2773mgFiber: 16gSugar: 17gVitamin A: 80625IUVitamin C: 161mgCalcium: 949mgIron: 7mg

Notes

• Scoring the squash increases caramelization and absorption of the warm oil.
• Marinated feta improves over 24-48 hours.

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