These grilled baby yellow squash are topped with a savory crumble made of rich butter, smoked almonds, and fresh, local garlic!
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I hope to see you there.
I have a special produce shopping skill. I can spot baby vegetables on a table from the other side of the farmers market.
When this happens I briskly walk straight up to the table and buy every one they have. I’ve done it with eggplant. And this time, it’s baby squash.
I’ll admit I do sometimes feel guilty about not leaving any for others. The guilt snuck up on me again this shopping trip so I left about 4 on the table. In the end I didn’t succeed, though.
My bag was just under a pound and the vendor told me to put the rest in to make it even. What can I say? I tried.
I took the selfish bounty home and this past week when I had the grill heated up for a client project, I added these little guys to the grate as well.
I grilled them just until they were barely tender. On the stove I made a mix of butter, chopped smoked almonds, and fresh local garlic that became a savory crumble.
Once the squash were grilled, I topped them with the warm crumble and finished it off with a sprinkle of chopped chives from the herb garden.
It’s a simple summer side dish at its best.
- 14 to 16 baby yellow squash
- Olive oil
- 2 tablespoons unsalted butter
- 1/2 cup smoked almonds, chopped
- 3 garlic cloves, minced
- Fine sea salt to taste*
- 1 tablespoon chopped fresh chives
- Heat the grill to 400 degrees F. Brush the squash with oil.
- Grill for 4 minutes. Flip and grill for 4 to 5 minutes more, until the squash are tender but not mushy. Total grilling time will all depend on how baby your baby squash are. Larger squash will take another few minutes.
- While the squash grill, melt the butter in a medium skillet over medium-high heat. Add the almonds and garlic, cook for 2 minutes, stirring often. Add salt, if desired.
- Place the squash on a serving platter and top with the almonds and garlic. Be sure to scrape any remaining butter out of the pan and drizzle it over the squash as well. Sprinkle with chives. Serve warm.
- * I find that the smoked almonds have plenty of salt to flavor the whole dish. If you prefer more, simply sprinkle it on when cooking the almonds or when you plate the final dish.
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