- 6 large sunburst squash
- 1 tablespoon olive oil
- ½ tsp kosher salt
- ½ cup basil leaves, packed, plus a few leaves for garnish
- ¼ cup grated Parmesan, plus more for garnish
- 2 cloves garlic (if your garlic is on the more pungent side, start with one clove and add as needed)
- 1/4 cup olive oil
- Pinch of salt
- Pinch of red chile flakes (optional)
Make your pistou: Combine the basil, cheese and garlic in the bowl of a small food processor and pulse until minced. Add the olive oil, salt and red pepper flakes (if using). Taste for seasoning and adjust as needed.
Add 1 tablespoon of the pistou and carefully toss into the cooked squash to coat. (This recipe makes about three tablespoons, so you’ll have some leftover to put to good use.) Sprinkle with grated Parmesan and garnish with few basil leaves.