Top half butternut squash, cut lengthwise into sticks
2 parsnips, peeled and cut lengthwise into sticks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups fresh basil leaves
3/4 teaspoon kosher salt
Leafy tops of 2 parsnips
1 clove garlic
Juice and zest of 1/2 lemon
1/2 cup extra-virgin olive oil
1/3 cup low-fat 2% Greek yogurt
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