Experience the tantalizing flavors of summer with this delightful roasted summer squash with peaches and pine nuts. While peaches often steal the spotlight in sweet treats, this recipe showcases their versatility in savory dishes, adding a touch of natural sweetness and complexity.

As you savor each bite, you'll be captivated by the succulent and juicy peaches, perfectly complementing the tender roasted summer squash. Peaches, not only a beloved summer fruit but also a nutritional powerhouse, are packed with vitamins A and C, fiber, and antioxidants. These golden gems contribute to your overall well-being, supporting a healthy immune system and promoting radiant skin. Together with the roasted summer squash and beets, the flavors intertwine, creating a harmonious blend of sweet and savory. The addition of pine nuts brings a delightful crunch and nuttiness to the dish, elevating the texture and providing a satisfying contrast. Roasting the squash and peaches enhances their natural flavors, resulting in caramelized edges and intensified sweetness.

Drizzled with a tangy yogurt sauce, this dish becomes a tantalizing symphony of flavors that embodies the essence of summer on a plate. Whether you're seeking a vibrant side dish for a barbecue or a refreshing addition to your weeknight dinner, this dish is sure to impress. Delight in the unique combination of flavors, relish the nutritional benefits of peaches, and celebrate the bounty of the season with this sensational dish.

crispy potatoes and eggs

prep time: 20 min
cook time: 30 min

4 servings

Dish ingredients

3 tbsp olive oil, divided

2-3 medium mixed summer squash, such as zucchini and yellow squash

1-2 ripe but firm peaches

1/2 lb red and/or golden baby beets, optional

4-5 sprigs fresh thyme , to taste

2 cups plain unsweetened yogurt or dairy-free almond milk yogurt

1 tbsp minced garlic

Juice of 1/2 lemon

2 tbsp pine nuts

Kosher or fine sea salt , to taste

Freshly ground black pepper, to taste

Preparation

1. Prep the veggies.
   Trim, scrub and quarter the beets. (These are optional but add a depth a flavor to the squash and peach combo that is great. You could also try radishes, turnips or even potatoes instead.)
   Wash, trim and slice squashes into 1/2 inch thick half moon shaped pieces.

   Peel peaches and quarter, removing pits.

2. Preheat the oven to 400°F.

3. In a large mixing bowl, toss the beets with 1 tbs of oil. Spread on a large baking sheet lined with parchment paper and bake for 10 minutes. Remove from the oven and set aside.

4. In the same mixing bowl, toss the squash and peaches with the remaining oil until evenly coated. Mix in with the beets on the baking sheet and sprinkle with thyme (use some whole sprigs and a few loose leaves), salt, and pepper and roast until the veggies are tender and nicely browned, about 10-15 minutes, turning once halfway through.

5. Meanwhile, in a medium bowl, beat the yogurt with garlic and lemon juice. Season with salt and pepper, to taste. Chill in the refrigerator until ready to use.

6. Toast the pine nuts in a small pan until golden brown and fragrant. Remove from the heat and let cool. Sprinkle the roasted veggies with the pine nuts and serve with the yogurt sauce. Enjoy!

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