For grilled squash with a uniformly crisp texture, chef Vivian Howard cuts her squash lengthwise into quarters and then removes the seedy interior. This gorgeous summer squash salad is tossed with a bright, lemony dressing.
At her restaurant, Amanda Cohen tosses herb fettucine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that’s pickled then grilled, plus freshly sautéed squash.
Grilling summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.