Summer Squash with Thyme & Toasted Pine Nuts

Ingredients

• 2 medium summer squash, sliced into 1/4 inch thick rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons toasted pine nuts

Directions

Slice the squash lengthwise from the stem side through the blossom side into pieces about 1/4 inch thick; if you’re working with yellow or crookneck squash, cut it crosswise into 1/4-inch rounds instead. Set a steamer basket inside a pan, pour in water until it reaches the basket level, and bring it to a boil over high heat. Put the squash in the basket, add a generous seasoning of salt and pepper, and cover the pan. Turn the heat down to low and steam the squash until it is tender, 5 to 6 minutes. Move the squash to a serving bowl or platter, then scatter the thyme over the top. Cover it so it stays warm. Right before serving, pour over the olive oil and carefully turn the squash slices so the oil coats them. Finish with the pine nuts and serve right away.