One of the first veggie recipes I remember making as a recent college grad was Nutty Summer Squash with Asiago Cheese.  I loved the texture of the nuts with the squash combined with the saltiness of the cheese.  And I’ve continued to make versions of this recipe {with a twist} ever since.

Tonight I mixed things up by caramelizing shallots in a tablespoon of olive oil before adding chopped yellow squash and zucchini.  When the veggies were tender, I added chopped walnuts, salt, and pepper.  And then after a couple minutes of stirring, I served topped with parmesan cheese.

The shallots added a bit of sweetness that paired nicely with the rest of the dish and even better with a hearty peppercorn-crusted steak.