Nothing makes me ready to say goodbye to summer produce like the belly-warming fall flavors of a beautiful yellow squash recipe. And not just any recipe, a slow-roasted yellow squash topped with creamy chèvre, toasted pine nuts, sweet Tarragon, and a drizzle of balsamic reduction on toasts.
Preheat Oven to 400 Degrees.
Thoroughly wash the yellow squash, lemon, and Tarragon.
Chop the Organic Yellow Squash until cubed (I left the skins on).
Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
Slice the bread and put aside.
Once the squash is done, turn the oven down to 350 and bake the french bread and pine nuts for 7 minutes.
Toss the squash, pine nuts, lemon zest, and chopped Tarragon together.
Top the toasts with a generous smearing of chèvre, top with a spoonful of squash, and drizzle the Balsamic reduction on top.
Serve!