With the abundance of squash growing in my grandma’s garden right now, I’m not sure why I haven’t been posting more squash recipes. This was made with all fresh ingredients from the garden. Even the walnuts were off my grandma’s trees.
2 teaspoons olive oil
2 teaspoons of salt
½ medium onion, coarsely chopped
1 lb green and yellow squash, sliced
1 cup fresh basil (about 20 leaves)½ cup walnuts
4 large cloves garlic
3 tablespoons nutritional yeast
4 cups leafy greens (spinach or chopped swiss chard)
pepper to taste
1. In a food processor, pulse basil, walnuts and garlic for about 5 seconds to make a coarse pesto. Set aside for later
2. In a large skillet over medium heat, heat olive oil. Add onion and salt and cook for about 5 minutes or until onions are slightly translucent.
3. Add squash and cook for about 4 more minutes, stirring intermittently. Squash should be just tender.
4. Add the pesto mixture and nutritional yeast to the skillet and stir thoroughly. Cook for about 1 minute
5. Add the greens and cook for about 1 minute, just until the greens are reduced; remove from heat
6. Add pepper to taste (may need to adjust salt slightly to taste as well.)