YELLOW SQUASH WITH HAZELNUTS AND PECORINO

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Yellow Squash with Hazelnuts and Pecorino image

Tender yellow squash is sauteed with hazelnuts and then topped with marjoram and shaved Pecorino Romano cheese. Serve as a side dish with chicken or fish, or stir it into short pasta, such as penne.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
3 medium yellow squash, cut into 3-inch wedges
1/2 cup raw blanched hazelnuts or natural almonds
1 tablespoon fresh lemon juice
2 tablespoons fresh marjoram or oregano leaves
1/2 ounce shaved Pecorino Romano cheese

Steps:

  • In a large skillet, heat olive oil over medium-high. Add squash and hazelnuts and cook, stirring frequently, until squash is tender but not soft and hazelnuts are toasted, about 7 minutes. Add lemon juice and marjoram and toss to combine. Transfer to a platter and top with cheese.

Nutrition Facts : Calories 163 g, Fat 13 g, Fiber 3 g, Protein 5 g

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