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Grilled Squash and Salsa Verde

Photo: Hector Sanchez; Stylist: Buffy Hargett
Yield Makes 4 to 6 servings
Grilled Squash and Salsa Verde puts an end to boring vegetable side dishes! Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.

Ingredients

  • 4 or 5 assorted medium squash (about 3 1/2 lb.)
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup raw, unsalted, shelled pepitas (pumpkin seeds), toasted
  • Salsa Verde
  • 1/4 cup crumbled goat cheese

How to Make It

  1. Preheat grill to 300° to 350° (medium) heat. Cut squash lengthwise into 1/4-inch-thick slices. Toss with olive oil and salt. Grill 10 minutes or until lightly caramelized.

  2. Place squash on a serving platter. Top with pepitas, salsa, and goat cheese.