Roasted Summer Squash with Peaches and Pine Nuts on a white plate drizzled with a cream sauce

Roasted Summer Squash with Peaches & Pine Nuts

Summer is here and, with it, an abundance of fresh produce. It’s a no-brainer to tap into these nutritional powerhouses, and side dishes are probably where veggies and fruits lend themselves most effortlessly. This Roasted Summer Squash with Peaches & Pine Nuts is a unique side that combines vegetables, fruits, and a bit of crunch.

5 from 1 vote
Roasted Summer Squash with Peaches and Pine Nuts on a white plate drizzled with a cream sauce
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Roasted Summer Squash with Peaches & Pine Nuts

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Servings: 4
Calories: 278kcal
Author: Olga Miller


  • ½ pound (230 g) red and/or golden baby beets, trimmed, scrubbed and quartered
  • 3 tablespoons (45 mL) olive oil, divided
  • pounds (680 g) mixed summer squash, such as zucchini and yellow squash, trimmed and sliced into ½-inch half moons
  • 10 ounces (280 g) ripe but firm peaches, pitted and quartered
  • 4-5 sprigs fresh thyme , to taste
  • 2 cups (475 mL) plain unsweetened yogurt or dairy-free almond milk yogurt
  • 1 tablespoon (15 g) minced garlic
  • Juice of ½ lemon
  • 2 tablespoons (16 g) pine nuts
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste


  • Preheat the oven to 400°F. In a large mixing bowl, toss the beets with 1 tablespoon of oil. Spread on a large baking sheet lined with parchment paper and bake for 10 minutes. Remove from the oven and set aside.
  • 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.
  • 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.
  • 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.


Nutrition Facts
Roasted Summer Squash with Peaches & Pine Nuts
Amount Per Serving
Calories 278 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 143mg6%
Potassium 1121mg32%
Carbohydrates 29g10%
Fiber 5g20%
Sugar 23g26%
Protein 12g24%
Vitamin A 648IU13%
Vitamin C 40mg48%
Calcium 291mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Olga Miller Peach Pine Nuts Roasted Squash Summer
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