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Jeremy Conner's Grilled Squash with Roasted Pecans and Blue Cheese Butter

Serves 4

Ingredients

  • 4 oz blue cheese crumbles
  • 8 tbsp butter, softened
  • 1 cup Cane River Mammoth pecan halves
  • 1/8 cup + 1 tbsp olive oil
  • 4 pinches Cellar Salt Co. Gulf of Mexico Finishing Salt
  • Freshly ground black pepper, as needed
  • 3 young tender summer squash or zucchini

Special Equipment

  • Cast iron skillet
  • Wax paper
  • Charcoal or gas grill (or cast iron grill pan)

Directions:

  1. Heat 1 tbsp of olive oil in a cast iron skillet over medium heat. Add pecan halves and roast, stirring constantly. When pecans begin to brown, add 2 pinches of finishing salt and stir to coat. Remove from skillet and set aside.
  2. In a small mixing bowl, combine softened butter and blue cheese crumbles. Place mixture on wax paper, roll into a log, and twist ends to seal. Refrigerate until firm.
  3. Prepare grill or heat a cast iron grill pan over medium-high heat. Slice squash into long slices about 3/8 inch thick. Drizzle slices with remaining olive oil, coating both sides. Season with remaining finishing salt and black pepper.
  4. Grill squash slices on both sides until grill marks develop. Transfer to serving dish and top with roasted pecans.
  5. Slice chilled blue cheese butter log and place pieces over squash and pecans. Serve as butter begins to melt into the dish.

Categories: Entrees, Jeremy Conner,

You Will Need
Mammoth Pecan Bags

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Mammoth Pecan Bags
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