Summer Squashes With Parmesan, Pine Nuts, and Basil
Prep time
Cook time
Total time
Author: Adapted from In My Kitchen by Deborah Madison, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Recipe type: Side Dish
Yield: Serves 4
Ingredients
- 1 pound mixed summer squash
- Extra-virgin olive oil
- Flaky sea salt
- Freshly ground pepper
- Parmigiano-Reggiano, shaved
- 1⁄4 cup pine nuts, toasted in a dry skillet until golden
- 10 large basil leaves, torn into pieces
- Herb blossoms, if available
Instructions
- Slice the squash into 1/4-to-1/2-inch thick pieces (the size matters less than the consistency), then steam them or simmer in salted water for a couple minutes, or until just tender.
- When the squash is done cooking, arrange it on a platter. Drizzle olive oil over the squash and season with salt and pepper. Top with parmesan shavings, pine nuts, basil, and herb blossoms.
Notes
Depending on the size and shape of each type of summer squash used, you may want to cut the squash into rounds, half-moons, or planks; just be sure that all pieces are roughly the same thickness for even cooking.
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/09/22/summer-squash-parmesan-pine-nuts-basil/