Summer Squash with Dairy-Free Pesto
  1. Dice squash into 1 inch pieces.
  2. Heat a large skillet or sauté pan over medium heat and add avocado oil.
  3. After 30 seconds or so heating the oil, add the diced summer squash and sauté for about 3-5 minutes until cooked through.
  4. Once cooked, remove the pan from heat, add ½ batch of pesto and combine well.
Recipe by Anya's Eats at