From Kalyn’s Kitchen (Makes 4 side-dish servings)


  • 4 medium or 6 small yellow summer squash or zucchini, washed and cut into 1/2 inch slices or half slices
  • 1 T olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup Sage-Pecan Pesto

Preheat oven to 400F. Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting larger slices in half so all pieces are about the same size. Toss squash pieces with 1 T olive oil and season with salt and fresh ground black pepper.

Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning once or twice. Squash is done when pieces are starting to soften and brown slightly on the edges.

While squash cooks, put pesto in a plastic bowl big enough to hold all the squash and let it come to room temperature. When squash is done, toss with pesto and serve hot.