Roasted Pattypan Squash with Pesto
Pattypan squash is roasted until slightly caramelized, then served on a layer of homemade pesto. This makes an ideal summer side dish or served as the main course for a plant-based menu. If you've never had pattypan squash, look for it at farmers markets or the produce section. Its main characteristic is scalloped edges that give it a flying saucer look.
PREP TIME
10 minutes
COOK TIME
25 minutes to 30 minutes
INGREDIENTS
7
Serves: 6
Ingredients
- 1.5 lb1.5 lb1.5 lb Pattypan Squash
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 2 cloves2 cloves2 cloves Garlic, minced
- .333 cup.333 cup.333 cup Dairy-Free Pesto (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Trim ends of squash and cut in half. Toss with olive oil, salt and pepper
- Transfer to parchment-lined baking sheet and bake for 20 minutes.
- Add minced garlic, toss and bake for an additional 5 to 7 minutes, until squash starts to caramelize.
- Spread pesto onto a serving platter or low bowl. Top with roasted squash and finish with a sprinkling of fresh basil, as desired.
- Serve.
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About This Recipe
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Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 58 |
| Fat: | 5 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 105 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Roasted Pattypan Squash with Pesto”
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You had me at pesto!