Roasted Summer Squash With Vegan Cream Sauce
I may have mentioned this a few times already but I can’t resist a farmer’s market. A few Sundays ago we took our daughter Lilly to a splash pad park in Santa Monica and the car needed a wash. It doesn’t rain much in LA and if you wash your car once a week it’s probably not often enough. Lucky for me, the car wash is a block away from a small Sunday farmer’s market. While Greg cleaned the car, I went shopping. I didn’t buy much but I couldn’t leave these behind. They were so pretty and I knew they would be very tasty. I chose the smallest ones they had and then thought about how I could prepare them. Roasting them was the way to go. A few months ago, I got some Meyer lemons from my friend Lieba’s tree and I preserved them. I knew they would be a great combination. I made a cashew based cream sauce and added some of the preserved lemon and drizzled it on top of the roasted squash. My in house critic pronounced these “delish”. I could not agree more. This Roasted Summer Squash With Vegan Cream Sauce tastes like a bite of summer.
Produce Tip: Smaller summer squash are less watery and have much more concentrated flavor.
Almost too pretty to eat
The ingredients
Cut into thin slices
Soak cashews in water until softened
Add sauce ingredients to a blender
Drizzle on roasted squash
- 2 lbs summer squash sliced (see pic above)
- ⅛ cup plus 2 tablespoons olive oil
- ½ cup cashews
- Lemon peels of two preserved lemons. Alternatively you can use zest of two lemons
- 2 cloves of garlic minced
- 1 teaspoon salt divided
- Soak cashews in water until softened about 4 hours. Set aside
- Toss squash with 2 tablespoons olive oil and ½ teaspoon salt
- Roast in 400 degree oven for about ½ hr unti1 browned in some places
- Process softened cashews, lemon peel, ½ teaspoons salt, ¼ cup olive oil and garlic in a blender until smooth. Add a little water if the sauce is too thick.
- Drizzle on roasted squash and serve
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