Green Chile Pesto with Roasted Chayote Squash

Ingredients

• 2 chayote squash, peeled and diced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup toasted walnuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 jalapenos, seeded and chopped
• 1/4 cup roasted green chiles, chopped
• 1/4 cup lime juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine chayote squash, olive oil, garlic, walnuts, Parmesan cheese, cilantro, parsley, jalapenos, and roasted green chiles.
3. Mix well to combine.
4. Spread the squash mixture onto a greased baking sheet in an even layer.
5. Bake in preheated oven for 25-30 minutes, or until squash is tender and starting to brown.
6. In a food processor, combine the roasted squash mixture, lime juice, salt, and pepper.
7. Process until combined and desired consistency is reached.
8. Serve with warm tortillas or over cooked grains of your choice.

Interesting Facts

• Chayote squash is a member of the gourd family and is native to Mexico.
• It is a low calorie, nutrient dense vegetable and is a good source of fiber and vitamin C.
• Green chile pesto adds a spicy and smoky flavor to this dish.
• It can be served hot or cold.