Summer Squash with Chevre & Thyme

I love a good squash dish and it especially pairs well with goat cheese. I probably could have eaten a whole bowl of this for dinner and been happy!

Summer Squash with Chevre & Thyme

(Adapted from GF In The City)

 

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4 young summer squash (about 5” long), sliced 1/2” thick

1 1/2 teaspoons fresh chopped thyme, divided

2 oz chevre

EVOO

Kosher Salt

 

Preheat the oven to 400 degrees.

 

In a bowl, toss the squash slices with 1 teaspoon of the thyme, enough olive oil to lightly coat, and a generous pinch of kosher salt.

 

 

 

Place the squash slices on a baking sheet in a single layer and season with a bit more salt.

 

 

 

Roast the squash for 15-16 minutes, turning once halfway through.

 

 

 

Remove the squash from the oven and place on a serving platter. If you’d like, drizzle on a little more fresh olive oil and add another sprinkling of salt. Crumble the chevre over the squash and top with the remaining half teaspoon of thyme. Serve warm or at room temperature.