Sautéed Squash with Feta Cheese

This is a good example of how my mother would take a traditional southern dish and use Greek influences from my father’s family. The feta cheese goes so well with fresh sautéed squash and onion. I like this dish in the summer when Vidalia onions and yellow squash are in season.

  • 1 tablespoon canola oil
  • 8 cups yellow squash, cut lengthwise then sliced in ¼” to ½” half rounds
  • 1 Vidalia onion, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon Cavender’s Greek Seasoning
  • 1 cup feta cheese, crumbled

Heat oil in a sauté pan. Add squash, onion, salt, pepper, and Cavender’s and stir to combine. Continue to cook for 10 to 15 minutes stirring occasionally until squash is tender, but not too soft. Turn off the heat and add the feta cheese. Gently stir in the feta cheese. Serves 4 to 6.