I mostly think of squash as a food that I eat in the fall but there are many different kinds of squash that come around in the summer. Green and yellow zucchini, yellow squash and pattypans are all some of the delicious summer squash varieties that you can pick up at your local farmer’s market this summer. And since I’m usually grilling all summer long, adding squash to my grill is my favorite way to prepare this vegetable. One of my favorite ways to dress up squash is by grilling it perfectly and then topping it with blue cheese and hazelnuts.
Before we get to the recipe, let’s talk a little bit more about summer squash. Summer squash features a soft, thin skin that is edible, unlike fall squash varieties. Although, I do really enjoy grilled acorn squash. These squashes can be eaten raw or cooked and typically have a pretty mild flavor. You are probably very familiar with zucchini but one of my favorite summer squashes is pattypan. These are denser than most summer squashes and have a nice crunch with a mild flavor. They work perfectly in a sauté pan or cut them in half and place them on the grill.
What I love about this recipe is that it brings together summer and fall flavors into a beautiful salad. It’s perfectly easy to put together and serve at your next gathering. This dish features Simply Artisan Reserve Blue Cheese Crumbles from Litehouse. These small crumbles of delicious blue cheese are perfect for an even sprinkle over the grilled squash. The hazelnuts finish this tasty salad off perfectly with a slight crunch.
With the abundance of farmer’s markets that are set to open around the country, now is the perfect time to try this recipe out for yourself. It offers a healthy and unique alternative to a traditional salad and is sure to delight your family!