Time: about 40 minutes
1 Hokkaido squash, peeled, seeds removed and cut into sticks (1/2” thick)
10 oz Feta cheese, cut into small cubes
3.5 oz black olives, pitted and sliced
fresh cilantro, chopped
fresh ginger, minced
4 tbsp olive oil
1. Preheat oven to 395° F.
2. Mix olive oil, cilantro, ginger, pepper, and salt in a large freezer bag. Add squash sticks and shake well until evenly coated with oil herb mixture.
3. Dip: combine Feta cheese with olives in an oven-safe bowl. Season with pepper.
4. Cover a baking sheet with parchment paper. Spread squash sticks evenly. Place the dip bowl onto the sheet as well.
5. Bake for approximately 10 min. until Feta has melted. Take out dip bowl and bake squash sticks for another 15 min., or until they are fork-tender.
Use different herbs such as oregano, rosemary and/or garlic for the squash stick seasoning.