Grilled Pattypan Squash With Garlic Butter
This grilled pattypan 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 than 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.
INGREDIENTS :
- 4 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1 clove garlic, finely minced
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds pattypan squash
- 1 tablespoon olive oil
DIRECTION:
- Preheat grill or grill pan to medium-high (400 to 450 degrees F; 200 to 230 degrees C). 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.
