INGREDIENTS
- Summer Squash
- 1/4 cup olive oil
- Pecorino Romano
DIRECTIONS
- Preheat oven to 450F.
- Wash squash well, cut in half, then score diagonally with a sharp knife.
- Lay squash on plate and sprinkle salt over them. Let them sit for 20-30 mins so you can remove the excess moisture with paper towel. Use a paper towel to dab away the moisture.
- Add olive oil to cast iron pan, and cook squash face down for 4-5 minutes.
- Place cast iron pan in the oven for 3-4 more minutes with squash face down
- Remove pan from oven, flip squash over, and put back in the oven for another 3-4 minutes.
- Remove from the oven.
- Add pesto (separate recipe) to the bottom of a plate, then squash, then top squash with lots of super finely shredded pecorino.