Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives by Stacy Adimando
I find summer squash, like pasta, most enjoyable when it’s served al dente. The idea here is using high heat on your grill or grill pan to let the squash pieces blacken significantly while still retaining some of their bite. Made with buttermilk and clotted cream, which you can find refrigerated in the specialty section of many grocery stores, the tangy but rich dressing is one you’ll want to—and can—put on every vegetable you grill.
¼ cup [60 ml] buttermilk
¼ cup [60 g] clotted cream (available in small jars in the dairy or specialty section)
1¼ tsp fresh rosemary leaves, coarsely chopped, plus more sprigs for garnishing
6 small to medium summer squash [about 2 lb, or 910 g, total], halved lengthwise, thick ones quartered
Extra-virgin olive oil, for drizzling
2 Tbsp coarsely chopped fresh chives
Smoked sea salt (optional)
Preheat a grill to high heat.
Meanwhile, in a small bowl, whisk the buttermilk, clotted cream, rosemary leaves, and a generous pinch of kosher salt until well combined.
Drizzle the prepared squash lightly with olive oil and season all over with ¼ tsp of kosher salt, rubbing to coat evenly. Transfer the squash to the grill and cook, turning sparingly, until firm-tender and well blackened on both sides, 3 to 4 minutes per side (this may take longer if you’re using an indoor grill pan). The squash should be deeply blackened and al dente throughout. Once cooked, transfer to a large platter with the cut sides facing up.
Spoon some or all of the buttermilk dressing over the top of the squash. Sprinkle with the chives and smoked sea salt (if using), and garnish the platter with a few small rosemary sprigs. Serve with any extra sauce on the side.
Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019