Summer squash is in full swing right now at the farmer’s market and I couldn’t be more thrilled. Mainly because of this simple side dish I can inhale with the delight of a five year old devouring an ice cream cone. To me, this summer squash with goat cheese recipe is like adult candy. The entire dish is as hard as cutting the squash into pieces, throwing in the oven and crumbling goat cheese on top, exactly the kind of quick and satisfying recipe you want on-call for relaxing summer nights. After that first bite of sweet caramelized squash with creamy tart accents of cheese you will be back at the market in a flash stocking up on more of summer’s yellow staple. Enjoy!

Summer Squash with Goat Cheese and Thyme, courtesy of Gluten Free in the City

4-5 small to medium summer squash (the cute ones), sliced 1/2” thick
1 1/2 teaspoons fresh chopped thyme, divided
chevre…let’s be real, who measures cheese…as much or as little as you want, just be reasonable
Olive Oil
Kosher Salt

Preheat the oven to 400 degrees.

Combine the sliced squash, 1 teaspoon of thyme, olive oil (enough to roast), and a good pinch of kosher salt and arrange in a single layer on a baking sheet. Roast in oven for about 15 minutes, turning the slices over at the halfway mark to make sure you get a nice caramelized coating on both sides.

Once nicely browned transfer to a serving dish and sprinkle with crumbled goat cheese and a touch more salt. Try not to drool on the dish. Sprinkle remaining fresh thyme on top and serve immediately.