Fire-Roasted Summer Squash with Thyme-Scented Honey

The combination of smoky, sweet, and herby flavors is phenomenal in this dish. I recommend removing the seedy interior of the squash before grilling to keep the texture perfectly crisp.

Ingredients

  • 1/2 cup pecan halves
  • 1 tablespoon unsalted butter, melted
  • Kosher salt
  • Pepper
  • 2 pounds mixed zucchini and summer squash
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon thyme leaves
  • 2 ounces blue cheese, crumbled
  • Grilled bread, for serving

Directions

Melt the butter in a large skillet either on your stove or on top of your grill. Add the pecans with the and 1/2 teaspoon of salt and toast until fragrant and browned, about 10 minutes. Let cool completely, then coarsely chop.

Quarter the zucchini and summer squash lengthwise and cut off the soft, seedy centers. In a large bowl, toss all of the squash with 2 tablespoons of the olive oil and season with salt and pepper.

Grill all of the squash over moderately high heat, turning once, until lightly charred and tender, about 10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl.

In a small bowl, whisk the lemon zest and juice with the honey, thyme and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the lemon vinaigrette to the grilled squash and toss. Transfer to a serving bowl and top with the crumbled blue cheese and toasted pecans. Serve with grilled bread.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.