Roasted Squash with Sage & Pecan Pesto

Sage and toasted pecans are an earthy counterpart to the soft, sweet squash.


  • 2 medium summer squash or zucchini, washed and cut into 1/2 inch slices or half slices
  • 1/2 tablespoon extra-virgin olive oil
  • salt and fresh ground black pepper to taste
  • 3 large handfuls sage leaves, stems removed, washed and dried
  • 3/4 cup unsalted pecans (or almonds), chopped
  • 1/3 cup chopped fresh garlic
  • 1 tsp. salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups coarsely grated parmesan cheese


Make pesto (this will make extra- use on pasta or another recipe).  Wash sage leaves and dry well.  Put sage in food processor fitted with steel blade and pulse until sage is finely chopped.  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 olive oil in through feed tube as you pulse, until the oil is blended with other ingredients.  If desired, freeze extra in ice cube trays or small containers. Preheat oven to 400F. Toss squash pieces with 1 tablespoon extra-virgin 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 ⅛ cup 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.


California Olive Ranch