Roasted Summer Squash with Sage-Pecan Pesto

Recipe and photo courtesy of Kalyn Denny, Kalyn’s Kitchen.



For the squash

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

For the pesto

  • 3 large handfuls sage leaves, stems removed, washed and dried
  • 3/4 cup unsalted pecans (or almonds)
  • 1/3 cup chopped fresh garlic
  • 1 tsp. salt
  • 1/2 cup California Olive Ranch extra virgin olive oil
  • 2 cups coarsely grated parmesan cheese


For the squash
  1. Preheat oven to 400F. (I used a toaster oven to keep the house cooler.) 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 tablespoon California Olive Ranch extra virgin olive oil and season with salt and fresh ground black pepper.
  2. 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.
  3. 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.

For the pesto

  1. Snip sage leaves from stems with kitchen shears and place leaves in salad spinner. Wash and spin dry (or wash in sink and dry with paper towels). Put sage in food processor fitted with steel blade and pulse until sage is finely chopped.
  2. Use cutting board and chef’s knife to chop garlic and pecans. (They will get chopped more in the food processor so they don’t have to be chopped too precisely.) Add pecans, garlic, salt, and parmesan to food processor and pulse until mixture is well combined but not completely pureed together. With food processor running, pour the California Olive Ranch extra virgin olive oil in through feed tube as you pulse, until the oil is blended with other ingredients.
  3. If desired, freeze in ice cube trays or small containers. Will keep in the fridge for at least a week, or for months in the freezer. When my cubes are well frozen, I pop them out and seal them inside a plastic bag with the FoodSaver.
Tip: Pesto makes about 4 cups sage pesto which I froze in ice cube trays to make 18 cubes pesto, about 3 Tablespoons each.


60 minutes




4 servings