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Yellow Squash with hazelnuts and pecorino

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per serv: 163 cal

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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

Details

Servings 4

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.

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