Grilled Patty Pan Squash with Parsley

Ok, after all the amazing ideas I got for how to cook patty pan squash both here and via twitter, I decided to take the easy route. Keeping in mind that any “recipe” I share is really never going to be a real recipe (unless we’re baking, folks, then I’ll indulge you with measurements), consider this a guideline for one super easy way to cook yourself up some patty pan squash. It does not take a rocket scientist to do this and it tastes delicious. Perfect, right?

So, chop up your patty pan squash and dump it in a bowl. I went with slightly larger than bite-sized chunks so they would cook down into nice little bite-sized pieces. Load up the bowl with lots of fresh minced garlic, a ton of chopped fresh parsley, a couple of chopped basil leaves, a good 3 – 4 tablespoons of olive oil, freshly cracked black pepper, a good dash of coarse sea salt and toss. Make yourself a little pocket out of aluminum foil, toss the contents of the bowl inside, seal up your pocket and place it right on the grill. It’ll take about 20 minutes or so to cook through, depending on what else you’ve got cooking on your grill and the heat of the flame. When it’s done, it’s a really mild and tasty squash loaded with fresh herb flavor. Using fresh organic squash and fresh herbs is key here. Don’t mess up a simple dish by using dried herbs – you’ll regret it, trust me. It’ll come out of the little aluminum foil pocket all steamy and delicious and perfect. And you won’t have to reinvent the wheel to get there. Even better.

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