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