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Categories:
yellow squash extra-virgin olive oil fresh oregano ricotta salata pine nuts salt freshly ground pepper
Viewed: 15 - Published at: 2 years agoIngredients
- 4 large yellow squash
- 1/2 c. extra-virgin olive oil
- 2 tbsp. fresh oregano
- 3 oz. Ricotta salata
- 2 tbsp. pine nuts
- salt
- Freshly ground pepper
Method
- Heat grill to medium.
- Place each squash half, cut side down, on the center of a 12-inch-square piece of aluminum foil.
- Season with salt and freshly ground pepper.
- Drizzle 1 tablespoon olive oil and sprinkle oregano over each squash half.
- Bring sides of foil together and fold edges over to seal.
- Transfer foil packets to grill and cook squash until tender, about 25 minutes.
- Remove from heat.
- Carefully open foil and transfer squash, cut side up, to a serving dish.
- Pour any juices over top.
- Sprinkle with ricotta salata and pine nuts.
