Grilled Pattypan Squash With Garlic Butter
Ingreadient
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4 tablespoons unsalted butter, softened
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1 tablespoon finely chopped flat-leaf parsley
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1 clove garlic, finely minced
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1 1/4 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 1/2 pounds pattypan squash
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1 tablespoon olive oil
Direction
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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.
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For larger pieces of pattypan squash, trim stem ends and cut into quarters or wedges. For smaller squash, cut in half.
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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.
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Top hot grilled squash with garlic butter, and serve immediately.
