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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:
- 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.
- 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.
- 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.
- Grill squash slices on both sides until grill marks develop. Transfer to serving dish and top with roasted pecans.
- 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
Starting at $14.96
Mammoth Pecan Bags
