I’ve gotten pretty good at coming up with novel ways to utilize the never-ending squash and zucchini bounty over the summer. I love how versatile a vegetable it is. It’s hardy enough to stand up with roasted vegetables, but it can also be surprisingly delicate.

I normally gravitate toward zucchini for no good reason. In my mind at least, the flavor of yellow squash is just a hair more pungent and doesn’t mesh well with quite as many other vegetables. For whatever reason, you see fewer yellow squash at the market as well. Maybe I’m not the only one who approaches yellow squash with trepidation.

This was such a fun dish to make as a result of my inexperience working with yellow squash. I originally was going to make it with zucchini and yellow squash, but swapped the zucchini out for radicchio at the last minute. I didn’t really like the idea of a zucchini heavy main dish as well as a zucchini heavy side dish. I also preferred the color tone of the yellow squash and purple radicchio. I must say, I chose wisely.

I really wish we had a clip of me eating the first few bites. We’ve become olive oil snobs and love peppery olive oils. The olive oil combined with the creamy, lemony yogurt and hint of basil and mint was blow-your-socks-off amazing. It was almost overwhelmingly decadent and delicate, and new tastes bursted in your mouth one after the other.

This is a recipe that is going into my cookbook bible as one to pass down through the generations. Try it.

Marinated Squash & Radicchio with Vegan Basil-Mint Ricotta

Ingredients – Serves 4

  • 3 small yellow squash, sliced fairly thick
  • 1/2 head of radicchio, cut into bite sized chunks
  • 1 T olive oil
  • salt and pepper, to taste

Marinade

  • 2 T mint, crushed and chopped
  • 1 clove garlic, minced
  • 1 T balsamic vinegar
  • 1/2 lemon, juiced
  • 1/2 inch piece of ginger, grated
  • 1 T olive oil

Vegan ricotta

  • 1 cup greek yogurt (I used almond greek yogurt)
  • 3 T cashews
  • 1/2 lemon, juiced and zested
  • 2 T mint, chopped
  • 2 T basil, chopped
  • salt and pepper, to taste
  1. Preheat oven to 450F.
  2. Place cashews for ricotta in heatproof bowl and pour 1/4 cup boiling water over top. Set aside.
  3. Assemble the marinade: combine all ingredients in a small mixing bowl and whisk. Set aside.
  4. Slice squash and toss with a bit of olive oil, salt, and pepper.
  5. Lay squash sliced (skin side up where applicable) on a baking sheet.
  6. Bake until golden, approximately 20 min. Set aside to cool.
  7. Prep radicchio by cutting into bite-sized chunks.
  8. While squash is still hot, toss squash and radicchio in a mixing bowl until radicchio is bright and slightly wilted.
  9. Assemble the ricotta:
    1. Drain cashews.
    2. Place drained cashews and remaining ingredients in a food processor or blender. Blend until barely chunky.
  10. Pour marinade over top of squash and radicchio and toss to coat.
  11. Transfer ricotta to a serving dish. Pour marinated squash and radicchio over top. Serve.
Total
1
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