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.
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.