Roasted Pattypan Squash with Pesto
This roasted pattypan squash with pesto is an easy summer squash recipe featuring caramelized squash and fresh basil pesto. It’s a quick, wholesome side dish that pairs perfectly with seafood, pasta, or plant-based meals.
Servings: 6
Ingredients
- 1½ pounds pattypan squash
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- ⅓ cup Dairy-Free Pesto
- 1 tablespoon fresh basil chopped for garnish
Instructions
- 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.