This weekend, Becca and I went to Philadelphia to watch the Penn's Landing fireworks. Some good friends (and readers of this blog) have an apartment with a rooftop deck just a few blocks from where the fireworks display is held. It is an annual event, and we rarely contribute to the table as it is hard to travel and bring something.
This year was a little different, and with some planning, I was able to bring (what else?) a squash dish. This dish travelled well, was pretty easy to make, and got great reviews. I will admit to being a little intimidated, as the caterer is a contestant on the current season of Hell's Kitchen. Her ribs were absolutely incredible…check out Barbie on the show.
Here is a great preparation for grilled squash:
2-3 large squash cut lengthwise
1 onion
Olive Oil
Salt
Pepper
8 oz goat cheese (feta is really good too)
¼ cup good Balsamic vinegar (2T if cutting in half)
½ cup kalamata olives, sliced
Coat the cut side of the squash with the olive oil. Sprinkle with salt and pepper. Place the squash and the onion on the hottest part of your grill, cut side down. Cook until well browned (even a little black is good). Turn squash and cook the skin side as well. Remove from grill and let cool.
Cut the squash into ½ inch slices. Slice the onion so that it is cut into large squares. Mix the onion, squash, olives and vinegar together. Crumble the goat cheese. Put the squash mix into a large bowl and top with the cheese.
Next up, stuffed squash. Farmer Mark (www.greatcountryfarms.com) says there is "a lot more" squash coming.
Reviews: This is Becca's favorite way to have squash. She was not happy that there was nothing to take home…I will be making this again for her. None of the girls were around to have any…..
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