Grilled Summer Squash with Roasted Pistachio Sauce
Are you up to your ears in summer squash from your garden, and need a recipe lifeline to save you? Well, here comes Grilled Summer Squash with Roasted Pistachio Sauce to the rescue (created by Rob Rubba at Oyster, Oyster restaurant in Washington, D. C., featured in the Food & Wine July 2023 issue). I have made pastas, muffins, cakes, gratins, salads, and more with my garden zucchini over the years, but this recipe is a welcome and delicious twist to reignite your taste buds for summer squash.
This recipe has a lot of flexibility. It calls for grilling the zucchini on the grill, but I have roasted the zucchini in my oven and the recipe is just as delicious. Simply prepare the zucchini according to the recipe. Roast in a 400 F. degree oven for 15-20 minutes until the squash is soft but not mushy. Turn your squash over once during your roasting time.
You also can tweak your pistachio sauce, for instance if you are not a fan of cilantro use basil or parsley. Please note: The pistachio sauce can be made a day ahead and refrigerated in an airtight container. If thick, mix in a small amount of olive oil.
Grilled Summer Squash
With Roasted Pistachio Sauce
Lovingly Adapted from Rob Rubba, Food & Wine Magazine, July 2023
Ingredients
5 medium scallions, root ends trimmed
3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed
2 medium serrano chiles, stemmed
8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided
1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish
1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish
2 1/4 teaspoons kosher salt, divided
1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces
3 tablespoons olive oil, divided, plus more for drizzling
2 tablespoons fresh lime juice
Flaky sea salt, for garnish
Directions
Heat a large cast-iron skillet over medium-high just until smoking. Add scallions, tomatillos, chiles, and unpeeled garlic cloves; cook, flipping occasionally, until mixture is charred in spots and slightly softened, 4 to 6 minutes for scallions, 8 to 10 minutes for chiles and garlic, and 10 to 12 minutes for tomatillos. Transfer to a cutting board, and let cool for 5 minutes. Coarsely chop scallions, tomatillos, and chiles. Remove and discard garlic skins, and add garlic to scallion mixture; set mixture aside.
Pistachio sauce
Process whole pistachios in a food processor until very finely chopped, about 30 seconds, stopping to scrape down sides of processor bowl after 15 seconds. Add charred scallion mixture, chopped cilantro, and 1 teaspoon kosher salt. Process until mostly smooth and creamy, about 1 minute and 30 seconds, stopping to scrape down bowl after 45 seconds. Transfer mixture to a small bowl, and press plastic wrap directly on the surface of the sauce. Set aside at room temperature until ready to use.
Preheat grill to high (450°F to 500°F). Toss together squash, 1 tablespoon oil, and remaining 11/4 teaspoons kosher salt in a large bowl. Place squash, cut sides down, on oiled grates; grill, uncovered, until deeply charred, 5 to 7 minutes. Flip squash, and grill just until squash is tender, 1 to 2 minutes. Transfer to a small baking dish. Stir together lime juice, grated garlic, and remaining 2 tablespoons oil in a small bowl. Pour mixture over squash, and gently toss to combine; let marinate 15 minutes.
Spread 1 cup pistachio sauce on a large platter. Top with grilled squash, and spoon any remaining marinade in baking dish over squash. Garnish with chopped pistachios and cilantro leaves. Drizzle with additional oil, and garnish with flaky salt. Serve remaining pistachio sauce on the side, or reserve for another use.
Bon Appétit et Bon Weekend…Bonnie
