Fresh, flavorful, and full of summer herbs: this Herbed Summer Squash and Feta Hash is the perfect way to use up that seasonal produce.
Jump to RecipeSquash has never been a favorite of mine. As a child, my mom would whip up sauteed zucchini and squash all the time in the summer. She usually kept it simple: just some olive oil, salt, and pepper. And, for most, that’s perfectly delicious. For someone, like me, who’s not big into squash, though, this was not the way to win me over.
So, as the summer season is approaching us this year, I thought the classic summer squash needed a little face lift; rather, I needed to transform the vegetable into something that I actually want to eat. Hence, this Herbed Summer Squash with Feta Hash was born. With crispy edges from a hot skillet, tons of flavor from fresh herbs, salty creamy feta, and a finish of lemon and pine nuts, this dish truly is the way to change the mind of any squash hater. It’s that good.
The breakdown…
This dish really is inspired by your traditional hash. What I mean by that is that it all starts off with some oil in a scorching hot skillet. Cast iron skillets are best for any type of hash, or really any scenario in which you need a hot surface. I love this cast iron skillet for a cheaper alternative, or this one for a bigger investment. Or, if you don’t have a cast iron, you may just need to wait a little longer to ensure your skillet gets as hot as possible.
With that hot skillet, your squash has the potential to get the crisp. And, let me tell you, that char is really what makes this hash amazing. Plus, this recipe calls for squash two ways: grated and diced. This preparation allows for more surface area of the squash to touch the skillet – once again allowing for more of those delicious crispy bits! With some onion, spices, and tons of garlic, the base of the hash is really super simple:)
those herbs…
Next up is the herbs. Summer herbs really are the best. This Herbed Summer Squash with Feta Hash recipe calls for basil, chives, and mint: my favorite herbs. I go with extra basil, which I definitely recommend. But, besides that, you can really use whatever herbs you love. Parsley, dill, thyme or oregano would also be delicious. I would steer clear of cilantro, though, as it’s quite overpowering. The herbs bring a ton of flavor, but they also add some substance to this hash… kind of acting as a traditional heartier green, like the swiss chard in my Warm Sweet Potato and Swiss Chard Hash.
Lastly, this Herbed Summer Squash with Feta Hash is finished off with some feta cheese and lemon juice. If you know me, you know I love the feta from the block, as opposed to the pre crumbed variety. Better yet, splurge for the feta block that comes inside the brine. It’s truly the better option. Then, top it off with some toasted pine nuts (or any crunch, really), and you have yourself an easy heathy side dish!
how to serve it up!
I love to serve this hash up on the side of a simple protein for dinner, like my Chicken Souvlaki Skewers or my Lemon Panko Crusted Grouper. You could also incorporate this into a full summer spread. Think The Best Summer Avocado and Corn Pasta Salad, Baked Barbecue Chicken Poppers, and/or my Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw.
However you serve this up, I hope you love it as much as I do! Let me know in the comments below:)
Herbed Summer Squash and Feta Hash
Course: Side Dish, VegetarianDifficulty: Easy4
side servings5
minutes15
minutes20
minutesFresh, flavorful, and full of summer herbs: this Herbed Summer Squash and Feta Hash is the perfect way to use up that seasonal produce.
Ingredients
2 tbsp olive oil
2 yellow squashes, squeeze of all water with a paper towel
1 yellow squash, diced
½ yellow onion, diced
3 cloves garlic, minced
¾ tsp salt
½ tsp dried thyme
½ tsp dried rosemary
Freshly ground pepper, to taste
Red pepper flakes, to taste
½ cup fresh basil, finely chopped
⅓ cup fresh chives, finely chopped
⅓ cup fresh mint, finely chopped
½ cup feta cheese, cubed or crumbled
½ a large lemon, juiced
¼ cup pine nuts, toasted*
Instructions
- In a large skillet, heat the olive oil over high heat. Once hot, add in the onion and allow it to begin sautéing, about 2 minutes. Toss in the diced and grated squash. Spread the squash out around the pan – trying to get as much squash as possible to touch the surface of the skillet. Allow to cook for 3-5 minutes without mixing, as this will allow the squash to char. Then, toss the squash and allow to cook for another 3 minutes – once again, not mixing.
- Mix in the garlic and the spices and cook for another minute.
- Toss in the chopped basil, chives, mint, and feta. Squeeze in the lemon.
- Top with the roasted pine nuts. Serve warm or cold. Enjoy!
Notes
- Fresh peas would also be a great addition to this hash!
- Walnuts are a great substitution for pine nuts, but really any nut or seed works.
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