12-18 stems of fresh thyme
6-8 yellow summer squash
Olive oil to taste (optional)
Sat and freshly-ground pepper to taste (optional)
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.
pot from heat, cover and let sit for five minutes.
Place steamed squash in serving bowl.
Strip leaves off reserved thyme stems and sprinkle
If desired, drizzle with olive oil
and season to taste.
May be served immediately or at room
temperature. Cover and refrigerate leftovers.