Look online for summer squash recipes and you will find a huge number of recipes ranging from fritters to breads to casseroles. While those dishes have their time and place, we think there’s an argument for relying on a simple grilled or roasted squash finished with Epicurean Butter. Now that’s an easy at-home meal.
You better believe we’ve tried all types of squash with all our finishing butter flavors, including Sea Salt & Black Pepper Butter, Roasted Garlic Herb Butter, and even Black Truffle Butter. The Epicurean Butter team’s #1 favorite combo is zucchini and crookneck squash with Lemon Garlic Herb Butter.
Zucchini is abundant in the summer months (at least around here in Colorado), but you are likely to find both zucchini and crookneck squash (its yellow, bulbous on one end, and sometimes bumpy) at most grocery stores.
How to Cook the Tastiest Squash With Butter
Summer squash can get soggy, especially if you find yourself with a real big zucchini (smaller the better). If you don’t like that mushy texture, we recommend slicing the zucchini and crooknecks thin and longways. Spray one side with cooking oil and salt the other side before placing the greased side down directly on the grill or oven rack.
Think real hot, real fast. You want to caramelize the skin. We’re not saying you should burn it, but you should get those charred lines. Looks, pretty, eh?
Because you’ve sliced the squash thin, these veggies will cool fast. Have your softened or melted Lemon Garlic Herb Butter ready to go, so you can drizzle, drip, or spread and serve immediately.