Yellow Squash with hazelnuts and pecorino

By taniaf

per serv: 163 cal

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

Preparation

Step 1

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.