This melt-in-your-mouth squash provides a colorful accompaniment to other grilled fare, and the cilantro-pecan pesto is a fun change from traditional basil pesto. Grilling the sauce mellows the garlic and cilantro, allowing the full flavor of the squash to shine through.

Serves 4–6

INGREDIENTS:

1/4 cup pine nuts
1/4 cup pecans
2 garlic cloves, minced
3/4 cup fresh packed cilantro, roughly chopped
1 TB Apple cider vinegar (or more to taste)
2 TB extra-virgin olive oil
2 yellow crookneck squash
2 zucchini squash

DIRECTIONS:

Ingredient option: If you would prefer to include Parmesan in the pesto and make this non-vegan, remove the vinegar and replace with 1/2 cup of Parmesan cheese and salt to taste.

Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown. Repeat for pecans. Combine the pine nuts, pecans, garlic, cilantro and vinegar in a food processor. Pulse until fine and well mixed. With food processor running, slowly add oil. Mix a few times by hand to thoroughly combine pesto.

Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking. Preheat grill to medium heat.

Cut squash lengthwise (about three pieces per squash). Make 3 or so hatch marks on cut sides of squash and rub pesto onto cut sides of squash. Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is soft. Remove and serve with extra pesto on the side if desired.