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 keep this simple but polished.

Why You'll Love Roasted Squash with Marinated Feta

Sweet, deeply caramelized squash meets cool, citrusy feta that softens slightly as it hits the warm surface. The herb oil seeps into the scored flesh for pockets of brightness, and pistachios add the crunch. Pat the squash completely dry after salting for the deepest browning, and don't rush the sear.

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. Crushed pistachios add crunch, and parsley and flaky salt finish it bright.

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Prep Time 15 minutes mins

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

  

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Squash

• 2 Squash
• Kosher salt
• Olive oil as needed
• 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

Storage: refrigerate leftover squash in an airtight container for up to 3 days; reheat cut-side up in a 375°F oven until warmed through. The marinated feta keeps in its jar in the fridge for up to a week; the flavor improves over 24-48 hours.

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

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