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Summer Squash with Thyme & Toasted Pine Nuts

6 cups zucchini cut into large chunks

6 cups yellow squash cut into large chunks

¼ -tsp sea salt
1-tsp freshly ground black pepper
2-tsp fresh thyme leaves
2 - 3 tbsp Arbequina, Picholine or Koroneiki Extra Virgin Olive Oil (plus extra for greasing pan)
3-tbsp toasted pine nuts
Preheat oven to 450 degrees

Grease roasting pan with olive oil

Cut the squash from stem end to blossom end into chunks about 1/4 inch thick and put in large bowl

Drizzle olive oil over squash and season generously with salt and pepper
Mix gently with a large spoon until evenly coated
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through
Transfer to a serving bowl or platter and sprinkle with the thyme
Cover to keep warm
Just before serving, sprinkle with the pine nuts and serve immediately

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