Easy Sautéed Squash with Hot Honey Fried Feta
A quick and beautiful small plate or side dish that makes the most of summertime squash in a sweet and savory way.
- Yield: Serves 4
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 large yellow squash, sliced into 1/4-inch-thick rounds
- 1 large zucchini, sliced into 1/4-inch-thick rounds
- 1 teaspoon fresh thyme leaves, roughly chopped
- Salt and pepper, to taste
- 8-ounce block feta (or whatever size you can find it in), sliced into planks (I usually get three or four slices per block)
- 2 tablespoons honey, give or take
- 1 teaspoon crushed red chili flakes, or to taste
Instructions
- Add 1 tablespoon of the oil to a large non-stick skillet set over medium heat. Sauté the zucchini and yellow squash, along with the thyme and a pinch of salt and pepper (the feta is salty!), until tender; about 4 or 5 minutes. Transfer to a platter or plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Place the planks of feta into the pan and drizzle each with honey and a sprinkling of the chili flakes. Don’t move the cheese once it’s in the pan, as that will interrupt the crust that forms on the bottom (i.e. the most delicious thing). Allow the feta to crisp up underneath and fry until golden brown and “weepy”; about 3 minutes or so.
- Flip the cheese and let it warm up on the other side for just 30 seconds or so and then transfer to the platter with the squash, just laying them right over top. I like to break up big pieces of feta and serve them with the cooked squash.
Find it online: https://mykitchenlittle.com/2024/06/24/sauteed-squash-with-feta/