Yellow Squash w/ Pesto

INGREDIENTS

•  Summer Squash
• 1/4 cup olive oil
• Pecorino Romano

DIRECTIONS

1. Preheat oven to 450F.
2. Wash squash well, cut in half, then score diagonally with a sharp knife.
3. 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.
4. Add olive oil to cast iron pan, and cook squash face down for 4-5 minutes.
5. Place cast iron pan in the oven for 3-4 more minutes with squash face down
6. Remove pan from oven, flip squash over, and put back in the oven for another 3-4 minutes.
7. Remove from the oven.
8. Add pesto (separate recipe) to the bottom of a plate, then squash, then top squash with lots of super finely shredded pecorino.