When I was little, my dad would joke about how big their garden was When he was little and how he had to help my grandma weed it all. “It was from here to Illinois!” he would say. There were also all of the “years.” The year of the zucchini. The year of the eggplant. During these years, the said crop was abundant. The crop was so abundant that my dad and aunts and uncle would get completely sick of eating it.
Well, this has been The Year of the Yellow Squash here on The Farm. Somehow, when the garden was planted we ended up with only one zucchini plant (that only produced two zucchinis and then died) and five squash plants. Needless to say I am getting tired of it. We’ve fried it and roasted it. I have two full freezer bags of baby food already, and I’m sure I’ll make another. I sure hope J likes squash! However, I don’t want to waste any of it. Now that I’m staying home, I’m trying much harder to not waste anything, especially food and even more especially FREE food.
In this spirit, this recipe was born. If you look at my recipe page, you know I REALLY like feta. (I actually do cook with more than just feta!) I also already had orzo in the pantry and I had bought ricotta for another recipe that I ended up not getting made. I suppose the best recipes are born from people being bored with what they have been eating or from having food to use up. This recipe will definitely continue to be used for summers to come.
Prep Time: 5 minutes
Cook Time: 30 minutes
- 1 medium sized yellow summer squash
- 1 cup orzo
- 1 & 1/2 cup water
- 3/4 cup ricotta cheese
- 1/2 cup feta cheese
- 1 tsp lemon juice
- Jane’s Mixed Up Salt
- olive oil
- Herbs de Provence
- Preheat the broiler on your oven.
- Cut the ends off of your squash and discard. Then cut the squash into bite-sized pieces. Spread the pieces out on a baking sheet. Drizzle with olive oil and sprinkle on the Jane’s Mixed Up Salt. Toss using your hands to make sure the squash is completely coated.
- Broil for about 25 minutes or until the squash starts to char on the edges.
- While your squash is roasting, make your orzo using the 1 & 1/2 cup of water. You may need to add a bit more, but not too much. You shouldn’t have to drain the pasta if you don’t use an excessive amount of water. Add about a teaspoon of salt to the water. Cook the orzo pasta until it is al dente (still a bit firm to the bite, but not crunchy).
- Once the squash and orzo are done, add the squash to the pasta along with the ricotta, lemon juice, and feta. Mix until combined. Sprinkle with the Herbs de Provence.
- Serve warm.
NOTE: I served this with the Caprese Stacks. It was a garden dinner sort of night.