Active Time: 10 Mins
Total Time: 20 Mins
Yield: Serves 4 to 6
This squash has a subtle sweetness and a meaty, yet juicy texture. The flavor is simple, but the savory garlic butter takes things up a notch. Pattypan squash has a different shape that typical squash, but it’s just as inexpensive—so cooking one up is an easy and budget-friendly way to impress company. Try it as a side for grilled chicken or steak.
- 4 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1garlic clove, finely minced
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 1/2 pounds pattypan squash
- 1 tablespoon olive oil
How to Make It
Preheat grill or grill pan to medium-high (400°F to 450°F). Stir together butter, parsley, garlic, and 1/4 teaspoon each of the salt and pepper in a small bowl. Set aside.
For larger pieces of pattypan squash, trim stem ends and cut into quarters or wedges. For smaller squash, cut in half.
Toss together cut squash, olive oil, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place pieces of squash on oiled grates, and grill, undisturbed, until they release easily from the grill with distinct grill marks, 3 to 5 minutes. Flip squash, and continue to cook until tender and cooked on each side, about 5 minutes more. Place in a shallow dish for serving.
Top hot grilled squash with garlic butter, and serve immediately.
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