Half Roasted Summer Squash Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat the oven to 400°F (200°C). Slice the summer squash in half lengthwise and scoop out a little of the flesh to create a small cavity. Dice the eggplant and season with salt and pepper. Roughly chop the heirloom tomatoes.

2. 2

   Caramelize the Eggplant

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown and soft, about 10-12 minutes. Remove from heat and set aside.

3. 3

   Prepare Heirloom Tomato Water

   Blend the chopped heirloom tomatoes in a blender until smooth. Strain the mixture through a fine sieve to extract the tomato water. Set aside.

4. 4

   Roast the Squash

   Place the halved summer squash cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.

5. 5

   Fry the Basil

   In a small pan, heat a little olive oil over medium heat. Add the fresh basil leaves and fry quickly until crisp, about 30 seconds. Remove and drain on paper towels.

6. 6

   Assemble the Dish

   Once the squash is roasted, spread the caramelized eggplant butter over the cavity of the squash. Drizzle with the heirloom tomato water, then top with sunflower seeds and pesto. Garnish with the fried basil leaves.