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Yellow Squash with Hazelnuts and Pecorino


Tender yellow squash is sauteed with hazelnuts and then topped with marjoram and shaved Pecorino Romano cheese. Serve as a side dish with chicken or fish, or stir it into short pasta, such as penne.

  • Servings: 4

Source: Everyday Food, September 2010


  • 1 tablespoon extra-virgin olive oil
  • 3 medium yellow squash, cut into 3-inch wedges
  • 1/2 cup raw blanched hazelnuts or natural almonds
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh marjoram or oregano leaves
  • 1/2 ounce shaved Pecorino Romano cheese


  1. In a large skillet, heat olive oil over medium-high. Add squash and hazelnuts and cook, stirring frequently, until squash is tender but not soft and hazelnuts are toasted, about 7 minutes. Add lemon juice and marjoram and toss to combine. Transfer to a platter and top with cheese.

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