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Summer Squash with Thyme & Toasted Pine Nuts

Martha Holmberg

Servings: eight

Pattypan squash is especially pretty in this dish because of its scalloped shape, but zucchini or crookneck squash work well, too.


  • 2 lb. small pattypan or other summer squash
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 2 tsp. fresh thyme leaves
  • 2 to 3 Tbs. mild-buttery extra-virgin olive oil
  • 3 Tbs. toasted pine nuts

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 2


  • Cut the squash from stem end to blossom end into slices about 1/4 inch thick (if using yellow or crookneck squash, just cut into 1/4-inch rounds). Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt and pepper, and cover the pan. Reduce the heat to low and steam until tender, 5 to 6 minutes. Transfer to a serving bowl or platter and sprinkle with the thyme. Cover to keep warm. Just before serving, drizzle with the olive oil and gently lift the slices of squash so the oil gets distributed. Sprinkle with the pine nuts and serve immediately.


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  • User avater
    wheatprincess | 01/09/2008

    Very good. I used yellow squash and found the recommended type of olive oil.

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