Roasted Summer Squash with Peaches & Pine Nuts

5 from 2 votes

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Side Dish

Servings:

Calories: 278kcal

½ pound (230 g) red and/or golden baby beets, trimmed, scrubbed and quartered
3 tablespoons (45 mL) olive oil, divided
1½ 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.