These adorable sunny squash are great on the grill. I planted two pattypan squash plants in my garden this year because they are the kind of thing I can often only find at a Farmer’s Market. They are taking over my little garden now and every day I’m finding more squash that are ready to pick, so I’m thinking of ways to cook ’em up. I pick them while they are still pretty small and tender, so they will be thin enough to heat through on the grill. This is a super simple recipe that enhances the flavour of the squash.
What you need:
a few sprigs of thyme
salt and pepper
What you do:
1. Heat the grill to medium-high. Cut the squash in half along the frilly edge. Rub the cut side with olive oil.
2. Sprinkle some salt and pepper and thyme onto the cut side.
3. When the grill is hot, place the squash cut-side down on the grill and leave in that position for the whole cooking process so you get one nice set of grill lines. Grill for 8-10 minutes with the lid down. Check it in the last few 4-5 minutes, as everybody’s grill works a little differently.
4. I decided mine were done when I could see a bit of browning around the edge, and when I touched the outside of the squash it had a little bit of give to it.
Serve it hot!