Herbed Summer Squash with Toasted Pine Nuts

Quick and easy, and while the squash is roasting, you have time to prep the rest of dinner!

Cooking Time: 15-20 min    Servings: 12


  • 4 cups zucchini cut into large chunks

  • 4 cups yellow squash cut into large chunks

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 teaspoons fresh herbs of choice: thyme, rosemary, dill, oregano (or a mix)

  • 3 tablespoons Olive Scene medium Extra Virgin Olive Oil plus extra for greasing pan

  • 3 tablespoons toasted pine nuts


  1. Preheat oven to 425 degrees.

  2. Grease roasting pan with olive oil.

  3. Cut the squash into ¼ inch thick chunks and put in large bowl.

  4. Drizzle olive oil over squash and season generously with salt and pepper.

  5. Mix gently with a large spoon until evenly coated.

  6. Pour squash onto roasting pan and spread it out into a single layer.

  7. Bake 15-20 minutes stirring once until roasted through, but still firm.

  8. Remove from oven and sprinkle with herbs.

  9. Transfer to a serving bowl or platter and sprinkle with the roasted pine nuts.

  10. Serve immediately.