I had some leftover yellow squash from the squash-slicing for the Goat Cheese – Cilantro Tortilla Tart, and wanted to make a salad, as part of a mezze-type dinner that was coming together, sort of organically, the other night.
So I roasted the squash – grilling would be even better, but remember the Paris anti-grill rule – and threw it in a bowl with a little cilantro and toasted pine nuts. I didn’t want to do anything too heavy-handed, because the squash was already quite delicate and I’d sliced it thin (but would do this next time with larger pieces). I finished this off with just a few shavings of Parmesan, which was perfect.
This is perfect at room temperature, and would be great for an easy summer dinner party, where you just pass around different dishes, along with pita and stuff like that. It’s also lovely, as you might imagine, warm, right out of the oven.
Roasted Yellow Squash with Cilantro, Pine Nuts and Shaved Parmesan
2 large yellow squash, sliced and quartered
2 tablespoons cilantro, chopped
¼ cup pine nuts, toasted
Preheat oven to 400.
1. Arrange squash on a cookie sheet and drizzle with olive oil. Salt and pepper.
Bake until squash begins to brown.
2. Put squash in a bowl and toss with cilantro and pine nuts.
3. When serving, add shaved Parmesan and a few more pine nuts, if you’d like.