Fresh Herbs and Yellow Squash

The other day, a friend brought me fresh rosemary, thyme, and oregano from her garden.  Everyone needs this kind of friend.  Just like fresh vegetables taste best, so do fresh herbs.

You can get fussy and try to match certain herbs to certain foods, but I threw caution to the wind and used all three at once.  I know, crazy, right?  I had some yellow squash on hand, rice in the pantry, and feta in the refrigerator.  This dish was quick, easy, and contained vegetables, whole grains, healthy fats, and dairy all in one bowl. 

Fresh Herb and Yellow Squash Bake

2 yellow squash, cut into 2″ chunks
1 heaping T fresh herbs
Olive oil
1 bag instant brown rice, cooked according to directions (makes about 2 cups)
1/2 c. feta cheese

Place squash on baking sheet, and sprinkle herbs.  Drizzle olive oil on squash, and turn to coat.  Roast at 400F for 25-30 minutes.  Remove from oven and mix in a large bowl with cooked rice and feta cheese.  Season with salt and pepper as needed.

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