Summer Squash with Thyme & Toasted Pine Nuts

Cooking Time: 15-20 min    Servings: 12


  • 6 cups zucchini cut into large chunks
  • 6 cups yellow squash cut into large chunks
  • ¼ teaspoon sea salt 
  • 1 teaspoon freshly ground black pepper 
  • 2 teaspoons fresh thyme leaves
  • 2 -3 tablespoons Olive Scene medium Extra Virgin Olive Oil plus extra for greasing pan
  • 3 tablespoons toasted pine nuts


  1. Preheat oven to 450 degrees.
  2. Grease roasting pan with olive oil.
  3. Cut the squash from stem end to blossom end into chunks about ¼ inch thick 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 until it evenly covers the pan.
  7. Bake 15-20 minutes stirring once until cooked through.
  8. Transfer to a serving bowl or platter and sprinkle with the thyme.
  9. Cover to keep warm.
  10. Just before serving, sprinkle with the pine nuts and serve immediately.

Number of servings:12