Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.
1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 tablespoon thinly sliced fresh mint leaves
How to Make It
Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.
I bought some baby squash at the farmers’ market and wanted something more interesting than a saute. They were outstanding. The spicing is subtle but definitely there. I made twice in 2 weeks. My new go-to recipe for grilled squash.
I made this recipe for a party (doubled it) and it was great. I used a variety of kinds of squash and just cut them into bite-sized chunks. The marinade is very flavorful and the red onions turned out particularly luscious!
I roasted the squash in the oven instead of grilling. The seasoning is mild & fragrant -- very nice. I omitted the onions and added some grape tomatoes & fresh cilantro instead of mint. Would make again.
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