Wouldn’t you love if vegetables were more exciting? The smoky grilled squash, creamy lime sauce, and spicy salsa macha in this recipe come together perfectly for a fun summer meal.
How to Cook Summer Squash
This is proof that humble vegetables can absolutely steal the show. Toss some yellow and green summer squash on the grill, drizzle on a tangy lime crema, and finish with a generous spoonful (or three) of salsa macha – essentially the Mexican answer to chile crisp. It’s the perfect side for any outdoor grilling feast, and frankly, I put salsa macha on everything. No apologies.
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Grilled Summer Squash with Lime Crema and Salsa Macha
- Yield: Serves 8
Description
The cooling lime crema and spicy salsa macha make for bold, zesty, and super tasty summer squash.
Ingredients
For the grilled summer squash:
- 8 summer squashes (mix of green and yellow)
- Olive oil, as needed
- Salt and pepper to taste
- Cut the squash in half lengthwise.
For the lime crema:
- 8 oz creamy base (sour cream, Greek yogurt, etc.)
- Juice of 1 lime
- Zest of 1 lime
- 1 clove garlic, finely chopped
- Salt to taste
For the salsa macha:
- 1 1/2 cup neutral oil
- 5 cloves garlic, peeled
- 3/4 cup raw pecans
- 8 chiles guajillo (just under 2 oz total weight), stemmed and seeded
- 3 chiles de árbol, stemmed (seeded for mild)
- 2 tbsp raw white sesame seeds
- Kosher salt (Diamond Crystal)
- 2 dried bay leaves, crumbled into small pieces
- 1 tsp dried oregano, preferably Mexican
Instructions
For the grilled summer squash:
- Score the cut side with a crosshatch pattern, being careful not to cut all the way through.
- Season with olive oil, salt, and pepper.
- Place on the grill and cook until slightly charred and soft.
For the lime crema:
- Combine all ingredients in a bowl and mix well.
For the salsa macha:
- Heat 1 1/2 cups neutral oil, garlic, and pecans in a large saucepan over medium heat until the garlic is golden brown and the oil is lightly bubbling, 6-8 minutes.
- Remove from the heat and use a slotted spoon to transfer the garlic and pecans to a heatproof medium bowl.
- With the pan still off the heat, add the chiles to the hot oil and toss until the oil turns slightly reddish and the chiles are very fragrant and brick red in color, 15-30 seconds.
- Use a slotted spoon to transfer the chiles to the garlic and pecan mixture. Let cool for 5 minutes.
- Add the sesame seeds to the hot oil and let sit until ready to use.
- Add the garlic-chile mixture, 1 1/2 teaspoons kosher salt, bay leaves, and oregano to a food processor. Process until coarsely ground.
- With the motor running, slowly drizzle in the sesame seed and oil mixture until all the oil has been added and the chiles and pecans are finely chopped.
To serve:
- Arrange the squash on a platter.
- Drizzle with lime crema and salsa macha.
- Top with cilantro or other fresh herbs.
Recipe by Marijke Uleman
Photography by Tira Howard
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