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INGREDIENTS 12-18 stems of fresh thyme 6-8 yellow summer squash Olive oil to taste (optional) Sat and freshly-ground pepper to taste (optional) DIRECTIONS Use most of the thyme to line the bottom of the steamer basket. Reserve 3 stems. Trim ends from squash and quarter lengthwise. Lay pieces on top of thyme, skin-side down in one layer. Steam until just done, but firm. Remove pot from heat, cover and let sit for five minutes. Place steamed squash in serving bowl. Strip leaves off reserved thyme stems and sprinkle over squash. If desired, drizzle with olive oil and season to taste. May be served immediately or at room temperature. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
