Yellow Squash with hazelnuts and pecorino

per serv: 163 cal
Yellow Squash with hazelnuts and pecorino
Yellow Squash with hazelnuts and pecorino

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • extra virgin olive oil

  • 3

    medium yellow squash, cut into wedges

  • 1/2

    cup raw blanched hazelnuts

  • 1

    tbsp lemon juice

  • 2

    tbsp oregano

  • 1/2

    ounce shaved pecorino cheese

Directions

In a large skillet, heat 1 tbsp olive oil over medium. Add squash wedges and hazelnuts, cook, stirring often, until squash is tender and hazelnuts are toasted, 7 minutes. Add 1 tbsp lemon juice and 2 tbsp oregano, toss to combine. Transfer to a platter and top with shaved pecorino.

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