When squash comes in, it really comes in. Four yellow squash plants will produce enough to feed the Washington Redskins defensive line, with enough leftovers for the special teams. You pick two and by the time you get to the house, three have taken their place. It is a prodigious garden vegetable. Fortunately, I love yellow squash , which I think has a better flavor and is more versatile than zucchini squash.
But when you are getting ten pounds of squash a week and your neighbors lock their doors when you come to offer them more, you need to be creative with preparation.
The other day I was grilling steaks and thought I would substitute squash for the more fattening baked potato. Since the grill was fired up, I decided on Grilled Yellow Squash. Not a fancy recipe, I tried to kick it up a notch and I believe I succeeded. It was delicious. Here’s how I did it.
In a skillet I melted 2 T butter and added a T of olive oil. I minced one clove of garlic andsautéedit in the olive oil/butter for about 5 minutes. I sliced a couple squash lengthwise at about a half-inch of thickness. I then dredged the slices in the skillet until coated on both sides. Before putting on the grill, I used a generous sprinkling of Kosher salt and coarse black pepper along with maybe a teaspoon of McCormick’s Perfect Pinch Italian seasoning (assorted Italian seasonings). I grilled the squash till tender, a total of about 20 minutes, flipping a couple times during the process. It was a nice change of pace and infinitely healthier than the standard baked potato with butter and sour cream
Try grilled squash – and add you own variations.