Baked Summer Squash with Pesto Crumbs

from More Recipes from a Kitchen Garden by Renee Shepherd
This can be served as a whole meal, over wild rice and garnished with toasted pecans.

• 3 lbs. mixed summer squash
• 3 Tbs. butter
• 1 Tbs. olive oil
• 1/4 cup half-and-half
• 3/4 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. mace
• 1 tsp. unrefined sugar or agave nectar
• 2tsp. finely chopped fresh rosemary
• 1/4 cup finely chopped cilantro
• 2 shallots, minced
• 4 scallions, finely chopped
• ½ cup Pesto Bread Crumbs Recipe (see below)

Preheat oven to 400F. Lightly oil a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.

Pesto Bread Crumbs:

• 1 cup dry bread crumbs
• 2 large cloves garlic, chopped
• 1/4 cup freshly grated Parmesan or Asiago cheese
• 3 Tbs. roasted pine nuts
• 1 ½ cups loosely packed fresh basil leaves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

Combine all ingredients in a food processor until thoroughly blended. After using, refrigerate any leftovers. Makes 2 cups.