Summer Squash with Thyme & Toasted Pine Nuts

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Summer Squash with Thyme & Toasted Pine Nuts

 

2 pounds small summer squash

1/4 teaspoon salt

1/8 teaspoon freshly ground

black pepper

2 teaspoons fresh thyme leaves

2 to 3 tablespoons extra-virgin olive oil

3 tablespoons toasted pine nuts

 

Cut the squash from stem end to blossom end into

slices about 1/4 inch thick rounds. Fit a steamer

basket in a pan, add water up to the basket level, and

bring the water to a boil over high. Add the squash,

season generously with salt and pepper, and cover the

pan. Reduce the heat to low and steam until tender, 5

to 6 minutes. Transfer to a serving bowl or platter

and sprinkle with the thyme. Cover to keep warm. Just

before serving, drizzle with the olive oil and gently

lift the slices of squash so the oil gets distributed.

Sprinkle with the pine nuts and serve immediately.

Serves 8.

 

 

 

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