Squash and Goat Cheese Salad

I harvested our first Italian squash this week.  We’re hoping we get some amount of production this year.  The garden seems to be in slow motion.  We’ve picked a few cucumbers, some cherry tomatoes, a few Italian green beans, and one squash.

Squash Goat Cheese Salad

This is a delicious summer side, or I used it as a topping for fish tacos.  The goat cheese is from Chicktown Cheese, 254-289-9407 (Sunshine).

Squash and Goat Cheese Salad


  • Squash, seeds removed, cut into bite size chunks
  • Extra virgin olive oil
  • Italian seasoning
  • Salt and pepper
  • Mexican flavored goat cheese


  1. Heat oven to 375°
  2. Place squash in a baking dish. Drizzle with oil, sprinkle with seasoning and salt and pepper. Toss it all together and spread in single layer in the baking dish.
  3. Bake 20-25 minutes, until slightly cooked.
  4. Cool and toss with cheese and more seasoning, if needed.