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
Preheat oven to 425 degrees.
Grease roasting pan with olive oil.
Cut the squash into ¼ inch thick chunks and put in large bowl.
Drizzle olive oil over squash and season generously with salt and pepper.
Mix gently with a large spoon until evenly coated.
Pour squash onto roasting pan and spread it out into a single layer.
Bake 15-20 minutes stirring once until roasted through, but still firm.
Remove from oven and sprinkle with herbs.
Transfer to a serving bowl or platter and sprinkle with the roasted pine nuts.