This week's produce box contained a bag of the season's first summer squash. Although I am sure we will be sick to death of squash in just a few short months, I greeted this first collection of tender, little yellow and green bowling pins with pleasure.
It's pretty easy to throw the squash onto the grill if you're barbequing other things but if you don't have a grill, you can also roast the squash on a cookie sheet in the oven with similarly tasty results.
This is such a simple recipe that I have not really specified any amounts below -- just adjust as needed based on how much squash you have to work with. The garlic is optional -- it will taste good with or without it. You can either eat these as a side or add them to some orzo, farro or quinoa along with some goat or feta cheese and basil for a delicious salad.
3. Grill over the hottest part of the coals (or gas jets) for roughly six minutes or until black grill marks appear, turning once. Move to a cooler area of the grill and grill another four or so minutes, until fully softened.
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