Summer Squash with Thyme & Toasted Pine Nuts
- 2 lb. small pattypan or other summer squash
- 2 to 3 Tbs. mild-buttery extra-virgin olive oil
- ¼ tsp. salt
- 3 Tbs. toasted pine nuts
- 2 tsp. fresh thyme leaves
- 1/8 tsp. freshly ground black pepper
Cut the squash from stem end to blossom end into slices about 1/4 inch thick (if using yellow or crookneck squash, just cut into 1/4-inch rounds). Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt ...