Ingredients
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
Preparation
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.
