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1
Place 1 squash on a cutting board and make a diagonal cut about 1 1/2 inches from one end.
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2
Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash.
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3
Repeat with the rolling and cutting until you reach the end of the squash.
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4
(This is called a roll cut; watch for more tips.)
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5
Repeat with the remaining squash, place in a large bowl, and set aside.
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6
Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined.
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7
Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.
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8
Meanwhile, heat a grill pan or outdoor grill to high (about 450 degrees F to 550 degrees F).
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9
When the grill is ready, use a slotted spoon to place the squash on the grill.
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10
Reserve the large bowl and any remaining dressing in it.
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11
Cook the squash uncovered, turning occasionally, until charred in spots and crisp-tender, about 7 to 8 minutes total.
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12
Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated.
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13
Let the squash cool until just warm or room temperature, about 15 minutes.
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14
Add the feta and mint and stir to combine.
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15
Taste and season with more salt and pepper as needed.
