Summer Squash with Thyme & Toasted Pine Nuts

Ingredients

• 2 lb. small pattypan or other summer squash
• 2 tsp. fresh thyme leaves
• 3 Tbs. toasted pine nuts
• 2 to 3 Tbs. mild-buttery extra-virgin olive oil
• ¹/₈ tsp. freshly ground black pepper
• ¼ tsp. salt

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 ...

View full recipe at Fine Cooking