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
Preparation
- 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.