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"Pesto" Squash Butter One Star

"Pesto" Squash Butter

Get Ready

Servings: Makes 2 cups

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Though it has butter in the name, you'll be surprised to know that this velvety spread only uses heart-healthy olive oil. To speed up prep time, use the grater attachment of your food processor to shred the squash and zucchini in Step 1.
2 lb. mixed yellow squash and zucchini (5 medium), ends trimmed
1/4 cup extra-virgin olive oil
Salt and pepper
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts or sunflower seeds
1 cup fresh basil leaves
2 tsp. lemon juice

directions:

1. Shred squash and zucchini on the large holes of a box grater (you should have 6 to 7 unpacked cups); transfer to a clean kitchen towel, gather ends, and twist to wring out liquid.
2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add squash, zucchini, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes.
3. Reduce heat to medium and cook until squash and zucchini are transparent and just starting to fall apart, 3 to 5 more minutes; stir in garlic and cook 1 minute. Transfer squash and zucchini to a medium bowl and let cool completely.
4. Process cheese and nuts in a food processor until finely ground, 15 to 20 seconds. Add remaining 2 tablespoons oil, the basil, lemon juice, and 1/2 teaspoon each salt and pepper and pulse until a coarse paste forms, 5 to 8 times. Gently fold basil mixture into cooled squash and zucchini and season with more salt and pepper to taste. Transfer to an airtight container and refrigerate for up to five days or freeze for up to two months.
Source: Hannaford fresh Magazine, July - August 2018

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Quantity Ingredients  
2 lb. mixed yellow squash and zucchini (5 medium), ends trimmed  
1/4 cup extra-virgin olive oil  
Salt and pepper  
1 garlic clove, minced  
1/4 cup grated Parmesan cheese  
1/4 cup toasted pine nuts or sunflower seeds  
1 cup fresh basil leaves  
2 tsp. lemon juice  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 2 cups
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 170 mg (7%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 1 g (4%)
Protein 1 g (1%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
"Pesto" Squash Butter is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Yummy, easy, and a great way to eat more veggies I made this last night to have with breakfast today. It was easy to put together and smelled beautiful as it was cooking. I used only zucchini (no yellow squash in the garden) and sunflower seeds. Today we enjoyed it on toast (straight from the fridge, the hot toast took the chill off), topped with a fried egg. We'll be having that for breakfast as long as it holds out...a great way to get some extra veggies in with breakfast. Yum!!!
Date published: 2018-07-25
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