Grilled Summer Squash with Blue Cheese and Hazelnuts

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!

Sesame Grilled Summer Squash with Blue Cheese and Hazelnuts

This gorgeous summer squash salad is tossed with a bright, lemony dressing and sprinkled with tasty blue cheese.


  • 1/2 c. Hazelnut Halves
  • 1 tbsp. Unsalted Butter, melted
  • Salt & Pepper
  • 2 lbs. mixed Zucchini, Summer Squash and Pattypan Squash
  • 1/4 c. Extra Virgin Olive Oil
  • 1 tsp. Finely Grated Lemon Zest
  • 2 tbsp. Fresh Lemon Juice
  • 1 tbsp. Honey
  • 1 tsp. Litehouse® Freeze Dried Thyme
  • Litehouse® Simply Artisan Reserve Blue Cheese Crumbles
  • Grilled Pita Bread, for serving


  1. Preheat the oven to 375°F. On a rimmed baking sheet, toss the hazelnuts with the butter and 1/2 teaspoon of salt and roast until fragrant and browned, about 10 minutes. Let cool completely, then coarsely chop.
  2. Quarter the zucchini and summer squash lengthwise and cut off the soft, seedy centers. Cut any large pattypans in half lengthwise and if using, core the acorn squash and scoop out the insides. Slice the accord squash into slices—you'll want all of the pieces to be roughly the same size. In a large bowl, toss all of the squash with 2 tablespoons of olive oil and season with salt and pepper. Thread the pattypan squash onto skewers for easy grilling.
  3. Grill the squash over medium-high heat, turning once, until lightly charred and tender, about 10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl. Remove the pattypans from the skewers and add to the bowl.
  4. In a small bowl, whisk the lemon zest and juice with the honey, thyme and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the lemon vinaigrette to the grilled squash and toss. Transfer to a serving bowl and top with the Blue Cheese and toasted hazelnuts. Serve with grilled pita bread.

Related Recipes