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yellow squash recipe With Basil Pistachio Gremolata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb, Vegetarian (Vegan option available)
Description
This simple yellow squash recipe features a vibrant basil pistachio gremolata, transforming everyday vegetables into a special, flavorful side dish. It’s an ideal healthy, family-friendly addition perfect for weeknight meals.
Ingredients
- 2.5 medium yellow squash (675 g), sliced into 0.5-inch (1.25 cm) rounds
- 0.5 cup fresh basil leaves (20 g), packed
- 0.25 cup pistachios (30 g), shelled unsalted (Swap: toasted sunflower seeds for a nut-free option)
- 1.5 cloves garlic, peeled
- 1 medium lemon
- 2.5 tablespoons extra virgin olive oil (37.5 ml) (Swap: neutral oil like grapeseed for sauteing if preferred)
- 2 tablespoons grated Parmesan cheese (15 g), optional (Omit for vegan/dairy-free)
- salt to taste
- pepper to taste
Instructions
- Prep the Squash: Slice 2.5 medium yellow squash into 0.5-inch (1.25 cm) thick rounds. In a large bowl, toss the squash with 1 tablespoon (15ml) olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated and lightly glossy.
- Cook the Squash: Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping once, until tender-crisp and lightly browned. Alternatively, for the Sauté Method, heat 1 tablespoon (15ml) olive oil in a 10-inch skillet over medium-high heat. Add squash in a single layer (in batches if needed) and saute for 5-7 minutes, flipping occasionally, until tender and golden-brown. (For an Air Fryer, cook at 375°F (190°C) for 10-12 minutes, shaking halfway.)
- Make the Gremolata: While the squash cooks, combine 0.5 cup fresh basil, 0.25 cup shelled pistachios, 1.5 peeled garlic cloves, the zest of 1 lemon, 1 tablespoon (15ml) lemon juice, 1-2 tablespoons (15-30ml) olive oil, and the optional 2 tablespoons (15g) grated Parmesan in a food processor. Pulse until finely chopped but still textured, not a smooth paste.
- Combine and Serve: Transfer the cooked yellow squash to a serving dish. Spoon the vibrant basil pistachio gremolata over the warm squash. Gently toss to combine, ensuring each piece is coated, and serve immediately.
Notes
Prepare the gremolata in advance and store separately for easy meal prep. For a spicy kick, add a pinch of red pepper flakes to the gremolata. For a lighter option, use slightly less olive oil and more fresh herbs. When serving kids, offer plain roasted squash on the side with gremolata as an optional topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg