Chop squashes and potatoes into approx. 1 1/2 inch cubes. Place them on a baking pan and drizzle with the olive oil. Sprinkle with salt and pepper, to taste.

Roast for 20 -25 minutes, or until vegetables are tender and cooked through.

While the vegetables are roasting prepare the tomatoes and pesto.

Coarsely chop the fresh tomatoes, set aside.

Prepare the pesto by lightly toasting the nuts until golden. Be careful not to burn them. Then using a food processor, add to it all the pesto ingredients (toasted nuts, basil, garlic, lemon juice, a couple pinches of salt & pepper, and olive oil) Blend thoroughly until smooth and a creamy texture. If the pesto is too dry add more olive as needed.

When the roasted vegetables are ready, remove from oven and place them in a large serving bowl.

Stir in the chopped tomatoes and pesto.

Serve with crusty bread and extra virgin olive oil.