Ally and Casey’s Squash with Vegan Pesto
For the Squash: Set the oven to 400 degrees. Cut squash into quarters and drizzle with olive oil and a healthy pinch of salt. Place pieces on parchment paper on a baking tray and place in the oven for 30-40 minutes, depending on how crispy you like it! After about 15 minutes, flip and stir the squash around. After 15 more minutes, check the squash. Once a fork can easily go through the skin, it's ready. Remove squash, drizzle with more oil and salt and let it cool PESTO Blend together the garlic, basil, hemp seeds, pine nuts, olive oil, salt, pepper and chili flakes. Drizzle pesto over squash and enjoy!
- 1 Kobocha or Red Kuri Squash
- 2 tbsp of olive oil
- 1-2 garlic bulbs
- A handful of basil
- 1/4 cup of hemp seeds
- 1/3 cup of pine nuts
- 1/2 cup of olive oil
- Salt, pepper, and chili flakes
A quick and easy recipe that I love to eat at least once a week. This dish is inspired by the bakery and cafe Gjusta in Venice, California.