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["Total time: 40 minutes", "", "Toast the pine nuts in a small skillet over low heat until lightly browned, about 4-5 minutes. Set aside.", "", "Combine rosemary, lemon zest and garlic in a small bowl, and add just enough lemon juice to moisten. Stir together with a spoon, crushing and smearing to make a thick herb paste. The garlic and rosemary should be extremely fine because they need to cook in a flash.", "", "Heat the oil in a large nonstick skillet over medium-high heat. When it is very hot, add the squash. Sprinkle with salt and toss to combine, so the squash cubes are evenly coated with hot oil and seasoned with salt.", "", "Cover tightly and cook without stirring for 2 minutes. Remove the lid and stir. The cooked sides should be starting to carmelize. Re-cover and cook for 2 more minutes.", "", "Remove the lid and toss the squash. Reduce heat to medium, stirring occasionally, until the squash cubes are just tender enough to pierce with a small knife, about 5 minutes. The squash should appear glazed and browned on much of the surface, but should not be so cooked that it falls apart.", "", "When the squash is cooked and still in the skillet, sprinkle with the herb mixture and the remaining lemon juice. Toss to coat the squash, letting the herb mixture sizzle briefly and become aromatic. Taste and adjust the seasoning for salt, lemon juice and black pepper. Scatter the pine nuts over the squash and transfer to a bowl.", "", "Makes 4-6 servings.", "", "", "--Washington Post", "from ""The Examiner"
