Baked Pattypan Squash with Thai Basil Pesto
I just love the irregular shapes of patty pan squash when cut like this and plated. So unusual and interesting and lends itself well to having a sauce draped down the center.
2 lbs pattypan squash
handful of chopped toasted nuts of your choice: pecans, almonds or walnuts
Thai Basil Pesto – recipe follows
Preheat the oven to 375º
Slice the squash in half through the equator.
Place in a single layer on an oiled rimmed baking sheet.
Sprinkle with a little sea salt and olive oil.
Bake the squash on the upper rack of the oven for 20 minutes or so, until the squash is tender and browned in spots. How long it takes to bake will depend on how thick the squash is. If the squash is thicker than 3/4 inch
When the squash is done put it on a plate, drizzle the pesto over the squash and garnish with the chopped nuts.
Thai Basil Pesto
2 – 4 cloves garlic – optional
5 – 6 large sprigs Thai Basil – leaves only
½ lb baby spinach
Zest of 1 lemon
Zest of 1 lime
Juice of 1 lemon
Juice of ½ lime
2 tablespoons coconut oil
Salt to taste
Make the pesto
If you’re using garlic drop the cloves into the chute of the food processor as it’s running. Once the garlic is minced shut off the food processor and put all the other ingredients into the food processor except the olive oil.
Turn on the food processor and slowly add the olive oil until you get the consistency you like. Turn the food processor off every so often and scrape down the sides with a rubber spatula.
Blend till you get a lovely puree. Taste and adjust the seasoning as needed.
Note: I found this a bit intense until it sat for a few minutes to allow the flavors to meld.
As with all pesto you can freeze the extra in serving size portions.
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