Grilled Spiced Summer Squash with Cotija & Pepitas
Ingredients
- 2-3 medium yellow summer squash,, sliced into 1/4'' thick planks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon diamond kosher salt (if using any other salt, use half the amount)
- 1 teaspoon taco seasoning of your choice OR Trader Joe's Everything but the Elote seasoning , (if you prefer not to use a spice mix, you can combine 1/4 teaspoon each of paprika, chili powder, and brown sugar). See above for brand recommendations
- 2 tablespoons crumbled cotija cheese, (parmesan works too if you can't find cotija)
- 1/4 cup pumpkin seeds
- 1/4 cup cilantro leaves
Instructions
Toast pumpkin seeds (this can be done up to a week ahead of time):
- Preheat oven to 375. Place pumpkin seeds on baking sheet. Bake until fragrant and lightly brown, 6-7 minutes.
Grill the squash:
- Preheat grill or broiler.
- Lay squash into a large baking dish or plate. Drizzle with oil, salt, and seasoning and toss a bit to thoroughly coat squash in oil and spices.
- Grill: Using tongs, place squash onto grill over medium-high heat. Grill until charred on one side, and then flip to repeat on other side. Time widely varies depending on grill, but usually this take about 3-5 minutes/side.Broil: Place squash onto a foiled lined baking sheet and place baking sheet about 6'' from top of oven near the broiler. Broil until charred on top. Remove from oven just to flip the squash (using tongs) and repeat on other side. Time widely varies depending on broiler and distance from broiler, but usually this take about 3-5 minutes/side.
- Place squash onto serving platter. Sprinkle cotija, pumpkin seeds, and cilantro on top before serving.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!