One of the most delicious squashes is this yellow squash. If you are not a fan of vegetables, the way this is prepared will change your mind. The roasted garlic Aioli sauce and the pesto give these vegetable an added boost of flavor. Enjoy this special preparation as yellow squash is plentiful most of the year.
3 yellow squash sliced approx 1/4 inch slices
½ large onion sliced thin
¼ tsp coconut oil to coat bottom of roasting pan
1 Tbsp. olive oil 2 Tbl. Roasted Garlic Aioli- Stonewall Kitchen
2 Tbsp. Pesto sauce
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
Preheat oven to 400 degrees.
Grease roasting pan with coconut oil.
Add yellow squash to roasting pan.
Add pesto and garlic sauce, mix with a large spoon until squash is evenly coated.
Season squash with garlic powder, salt, pepper and oregano. Spread out evenly in the roasting pan. Add olive oil over top. Do not toss.
Bake 35 minutes or until it is nicely browned.