Categories: Sides

Ingredients

• 2 tbsp. vegetable oil, divided
• 2 lbs. medium yellow squash, halved lengthwise and cut crosswise
• 1 large Fresno pepper, sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp. torn fresh mint
• 1 1/2 tbsp. panko, toasted

Directions

1. Preheat oven to 425.

2. In a 12-inch cast-iron skillet, pour 1 tbsp. oil. Place skillet in oven until very hot, about 8 minutes.

3. In a large bowl, toss together squash, chile pepper, salt, pepper and remaining 1 tbsp. oil. Carefully place squash in hot skillet, cut side down.

4. Bake until browned, about 8 minutes. Turn squash; bake until tender, about 6 minutes more. Remove from oven; sprinkle with goat cheese, mint and bread crumbs.

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