![]() ![]() Preheat oven to 450F and take pesto out of the fridge to soften.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a summary of the steps for the recipe please scroll down for complete printable recipe. How to make Summer Squash with Pesto and Parmesan: Want more recipes with pesto?Ĭheck out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto! Here’s more about Summer Squash and Winter Squash. Summer squash is the name for thin-skinned squash like zucchini, yellow crookneck or straightneck squash, or patty pan squash that will only keep for a few days without being refrigerated. Winter squash is the name for squashes like butternut and acorn, which have a hard skin and can be stored through the winter. There are two kinds of squash, and the different names come from how squash was stored in the days when refrigerators weren’t available. Or if you use Kirkland Basil Pesto like we did, this recipe is even easier and simple enough to make for a side dish most any night of the week! But any pesto that has good flavor will be a hit with the mild flavor of summer squash! What is Summer Squash? I would love this recipe with my favorite Basil Pesto with Lemon. What pesto can you use for summer squash with pesto? Basil Pesto (affiliate link) (or other pesto of your choice).salt and fresh ground black pepper to taste.Italian Herb Seasoning (affiliate link).extra virgin Olive Oil (affiliate link).(This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? But make it soon, because zucchini season is definitely winding down! I’m featuring this recipe as my Friday Favorites this week to entice you to make it if you’ve never tried the recipe. This recipe for Summer Squash with Pesto and Parmesan is a total winner and it’s perfect for a late-summer treat with zucchini and pesto, two of my favorite summer foods! And even though summer is winding down, I’m one of those people who always likes to hold on to summer foods as long as possible.Īnd for a long time now I’ve thought the month of September is the perfect time to make roasted Zucchini recipes! And of course zucchini + pesto is such a great combination, but but this recipe cooks the summer squash in the oven until it’s nearly done, and then it’s topped with pesto and Parmesan and broiled, which creates such a flavorful way to prepare squash! PIN the Summer Squash with Pesto to try it later! You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.Summer Squash with Pesto and Parmesan is an easy delicious low-carb side dish made with zucchini or yellow summer squash, or use both colors! And the technique used here for roasting the summer squash and then broiling at the end with the pesto and parmesan adds so much flavor! However, if you prefer, you can peel away.īe sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. Peeling is not necessary and makes a great presentation. I like to place it in a foil-covered baking dish. Store leftovers in a sealed container in the fridge. Any cooking oil will work in this recipe. Goat cheese, parmesan, or any cheese can be substituted for feta cheese.Īdditional toppings can include dried cranberries and pumpkin seeds.Īvocado oil is a great alternative to olive oil. Note these will give a sweet taste instead of savory. Maple syrup or honey can be used in place of the balsamic glaze. Great alternatives would be butternut or pepper squash. Other varieties can be used in place of acorn squash. The perfect side to Turkey Veronique, or your traditional holiday bird or baked ham. ![]() Just in time for all the holiday gatherings. Seriously, this has got to be the easiest baked vegetable dish ever. ![]()
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