Seasons Recipes

Sweet & Spicy Squash with Creamy Feta 

Sweet & Spicy Squash with Creamy Feta 
Serves 4 


3 tablespoons Oregano Infused White Balsamic 

3 tablespoons Harissa Infused Olive Oil

1 tablespoon honey 

1 tablespoon soy sauce 

2 large zucchini squash, cut in half and scored 

Creamy Feta: 

1/2 cup cream cheese, softened 

1/2 cup feta cheese crumbles 

Garlic Infused Salt to taste

Pepe e Aglio to taste

parsley sprigs 


Combine balsamic, oil, honey, and soy sauce in a medium bowl and whisk to combine the marinade. Place squash in a zipper baggy or sealable container and pour in the marinade, coat the squash, cover, and refrigerate (a couple of hours).

Preheat the oven to 450°F. 

Combine cream cheese and feta in a food processor and blend until smooth and creamy. Keep refrigerated until ready to serve. 

Remove squash from the marinade and place on a large baking sheet. Roast squash for about 15 minutes or until golden brown and tender (you may need to broil the squash for the last 2-3 minutes to achieve maximum caramelization). Remove from the oven. 

Spread creamy feta on the bottom of a serving platter and top with squash. Season squash with a little salt and Pepe e Aglio, drizzle with remaining creamy feta sauce, and top with parsley. 

Email Print