Indian Spiced Grilled Baby Squash Food

GARLICKY GRILLED PATTYPAN SQUASH

Steps:

• Mix olive oil, lemon juice, garlic, and salt and pepper.
• Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
• Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.

ASIAN SPICED GRILLED SQUASH

Steps:

• Preheat grill to High.
• Peel squash, remove and discard seeds. Cut crosswise into 1/2" thick slices.
• Place butter in a small saucepan and melt over medium heat. Add garlic, scallion and sesame seeds. Cook about 1 minute- do not let garlic brown.
• Stir in maple syrup and soy sauce. Bring to a boil and let boil 1 minute.
• Brush squash slices with sauce.
• Place squash on hot grill, close lid and cook for 2-3 minutes, basting once. Turn squash over and cook 2-3 more minutes, basting once.
• Serve with remaining sauce, adding to any juices that may have run off into the drip pan.

PATTYPAN SQUASH WITH EGGS

Steps:

• Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
• Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
• Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons salt.
• Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Add thyme and cook, stirring, until combined.
• Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt.
• Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.