4 large yellow squash about 2 pounds each halved lenthwise
1/2 cup extra virgin olive oil
2 Tbspns fresh oregano, roughly chopped
3 ounces ricotta salata crumbled about 3/4 cup
2Tbspns pine nuts, toasted
Instructions
Heat grill to medium. Place each squash half cut side down, on the center of a 12 inch square piece of aluminum foi. Season with salt and pepper. Drizzle 1 Tbspn olive oil and sprinkle oregano over each squash half.
Bring sides of foil together and fold edges over to seal.
Transfer foil packets to grill and cook squash until tender, about 25 minutes. Remove form heat.
Carefully open foil and transfer squash, cut side up to a serving dish. Pour any juices over top. Sprinkle with ricotta salata and pine nuts.
Originally Submitted
6/10/2011
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