Grilled Squash and Salsa Verde

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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For the Squash:

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

1. 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.

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

For the Salsa Verde:

Ingredients

7 fresh tomatillos, husks removed
1/2 small onion
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon kosher salt
Preparation

Combine tomatillos, onion, 1 tsp. kosher salt, and water to cover in a deep saucepan. Bring to a boil; boil 3 to 5 minutes or until tender. Drain and cool. Process tomatillo mixture, cilantro, lime juice, and 1 tsp. kosher salt in a blender 10 to 20 seconds or until slightly chunky.

Recipe by Whitney Otawka, Southern Living JULY 2013