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
Enjoy!
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
Enjoy!
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