Yellow squash is roasted and tossed with mint, walnuts, and Pecorino-Romano cheese in this refreshing summer dish.
Slideshow: Squash Recipes
1 tablespoon extra-virgin olive oil
2 medium yellow squash, sliced crosswise 1/4-inch thick
1 tablespoon red wine vinegar
1 tablespoon minced mint
1/4 cup toasted walnuts
2 ounces Pecorino-Romano cheese, shaved with a vegetable peeler
How to Make It
Preheat oven to 450º. In a large bowl, toss the squash, olive oil, salt and pepper. Place on single layer on baking sheet and roast until browned and tender, about 15 minutes. Remove from oven, toss with vinegar, mint, walnuts, and cheese, and serve.
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