Pesto + Squash Medley

Not only is she gluten free + vegan, but she is also nut/seed free too. Super simple take on a classic so let’s get to it!

What ya need for the pesto:

• 1 box pasta of choice, cooked (I used lentil)

• 2C packed spinach

• 1/4C fresh basil

• 3 cloves garlic or whatever amount brings you joy

• 1/4C nutritional yeast

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• salt + pepper to taste

• water to thin

What ya need for the squash:

• 2 small or 1 large butternut squash, cubed

• 1 large zucchini, cubed

• 1 tbsp italian seasoning

• 1 tsp dried oregano

• 1 tbsp balsamic vinegar

• 2 tbsp avocado oil

• 1 tbsp nutritional yeast

• salt + pepper to taste

Directions:

1. In a large skillet over medium heat add all squash ingredients besides the zucchini, mix well, and cook covered until butternut is softened. Add zucchini and cook for a few more minutes. Remove from heat and leave covered.

2. Add all pesto ingredients to blender or food processor and blend until smooth. Add to pasta and top with squash medley + flakey salt. Enjoy!

Super quick + easy meal idea that I hope you love!

Xoxo, Courtney