This grilled pattypan squash has a subtle sweetness and a meaty, yet juicy texture. The flavor is simple, but the savory garlic butter takes things up a notch. Pattypan squash has a different shape than typical squash, but it’s just as inexpensive—so cooking one up is an easy and budget-friendly way to impress company. Try it as a side for grilled chicken or steak.
Ingredients
- unsalted butter: 4 Tbsp (softened)
- flat-leaf parsley: 1 Tbsp (finely chopped)
- clove garlic, finely: 1 piece (minced)
- 1/4 teaspoons kosher salt: 1 piece (divided)
- black pepper: 0.75 tsp (divided, freshly ground)
- 1/2 pounds pattypan squash: 1 piece
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Video Studios
