I know sides may not be the most appetizing foods to read about and you can’t really ogle absolutely stunning pictures of them, but they are a necessary part of meals. I don’t know about anyone else, but growing up I had too many dinners where the main course was something special and the sides were plain rice and a veggie (sorry mom!). This caused me to douse my veggies and rice in ranch dressing, a habit that I have luckily kicked since (although there is something fabulous about white rice and a ton of ranch dressing…mmmm). I don’t think it is a direct result of that experience that means I don’t mind when Will suggests doing “fancier” or “more exciting” side dishes, but it is something that I think has subconsciously stuck with me. I definitely appreciate that we didn’t have fast food every night, but rather a homecooked meal! But if there’s anything I’ve learned about cooking with Will, it’s that home cooking doesn’t have to be the same thing night after night and it definitely should be experimental and fun! So when you find that you have some leftover goat cheese from New Years Eve (we had high-quality wine and fancy cheese to ring in the new year), you need to do something with it. We happened to have squash on hand as well, and a quick perusal of my Pinterest page led me to this recipe. It was certainly the right dish for what we needed and I think I would have enjoyed it more had it not been with a “main course” (aka glorified side dish) of Greek green beans. This squash would be best paired with a light white wine and a simple chicken dish. However, combined with the garlicky green beans, we got a bit of veggie overload, even for us!
4 summer squash, sliced 1/2″ thick
1 1/2 tsp fresh chopped thyme, divided
2 oz. goat cheese
Salt, to taste