This easy summer side lets patty pan squash shine with just a handful of ingredients and a quick turn on the grill. Lightly charred and tender, the squash is finished with a flavorful garlic-parsley butter that melts into every bite. Whether you’re serving it up at a backyard barbecue or alongside a weeknight dinner, this dish is fresh, fragrant, and effortlessly delicious.
Ingredients:
- 4 Tbsp unsalted butter, softened
- 1 Tbsp parsley, finely chopped
- 1 garlic clove, finely minced
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1½ lbs patty pan squash
- 1 Tbsp olive oil
Instructions :
- 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 ½ 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.
Enjoy!