Ingredients
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4 tablespoons unsalted butter, softened
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1 tablespoon finely chopped flat-leaf parsley
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1 clove garlic, finely minced
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1 1/4 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 1/2 pounds pattypan squash
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1 tablespoon olive oil
Directions
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Preheat grill or grill pan to medium-high (400 to 450 degrees F; 200 to 230 degrees C). Stir together butter, parsley, garlic, and 1/4 teaspoon each of the salt and pepper in a small bowl. Set aside.
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For larger pieces of pattypan squash, trim stem ends and cut into quarters or wedges. For smaller squash, cut in half.
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Toss together cut squash, olive oil, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place pieces of squash on oiled grates, and grill, undisturbed, until they release easily from the grill with distinct grill marks, 3 to 5 minutes. Flip squash, and continue to cook until tender and cooked on each side, about 5 minutes more. Place in a shallow dish for serving.
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Top hot grilled squash with garlic butter, and serve immediately.
Dotdash Meredith Video Studios
Nutrition Facts (per serving)
313 | Calories |
31g | Fat |
11g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 313 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 15g | 77% |
Cholesterol 61mg | 20% |
Sodium 636mg | 28% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 3g | 5% |
Vitamin C 15mg | 17% |
Calcium 77mg | 6% |
Iron 1mg | 6% |
Potassium 469mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.