Roasted Summer Squash w/ Basil Pesto Sauce Recipe

A delicious and easy sauce. Alternatively, just steam your veggies and use this sauce on the side, if you prefer not to roast them. The radishes gives this dish an extra boost of color.

Author: Kali Star

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Roasted Summer Squash w/ Basil Pesto Sauce

Ingredients

Roasted Veggies

• summer squash
• easter egg radishes
• carrots (any variety)
• onion slices
• red frill or spigarello
• avocado oil

The Sauce

• 1 bunch basil (about 2 cups of fresh leaves)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 heaping tbsp pistachios
• 1/8 tsp celtic sea salt
• 1 tbsp nutritional yeast
• 1/2 cup non fat greek yogurt or coconut yogurt

Instructions

1. Preheat the oven to 400 degrees.
2. Chop the veggies. Set aside some leaves of red frill or spigarello.
3. Add the veggies to a baking dish and add a thin layer of avocado oil to them. Toss.
4. Bake for 12-20 minutes depending on the size of your cuts. Toss them half way into the cooking time.
5. Add some leaves of red frill or spigarello on top. Then turn the heat up to a high and broil for 2 minutes.

The Sauce

1. Blend all ingredients except the yogurt, in a food processor. Pulse until mixed well.
2. Take at least 2 tablespoons of the pesto and mix them with half a cup of yogurt.
3. Serve the sauce next to the veggies.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #roastedsquash