Search recipe:
- Grilled Summer Squash
-
- 2 to 3 (or More) Large Summer Squash
- Olive Oil (Flavored)
- Spices to taste
- Directions
- Slice Zucchini or yellow squash lengthwise (works best with larger squash). Place in a plastic baggie with your favorite flavor of olive oil. Leave for 1/2 hour. Remove from bag. Spray with pan spray or brush with olive oil. Sprinkle with desired seasoning -- garlic salt, marjoram, seasoning salt, etc. Grill on gass grill until squash is tender then slice into serving sized pieces.
- Provided by:
- Arlene Flake, Northern Arizona Rancher
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Evans Family Farms
Rick Evans Jr. Gilbert, AZView details |
|
Queen Creek Olive Mill
Alicia Popple / Perry Rea Queen Creek, AZ, 85242View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Pumpkin Soup
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, the slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again.
Reheat if you need to and serve in a hollowed-out pumpkin.
