lemon dill pattypan squash

Pattypan squash are irrefutably the cutest of summer vegetables so they were irresistible at the St. Jacob's Farmers Market this past week. Wanting to embrace their summer squashness and keep it simple, I added only lemon, fresh white onions, garlic and dill. BBQing them steams them slightly and the lemons caramelize to make a lovely bright fresh summer side dish.

lemon dill pattypan squash

12 pattypan squash, stem removed, halved
1/2 white onion, sliced thin
2 cloves garlic, smushed
1 lemon, seeded, half thinly sliced
3 sprigs fresh dill, removed from stem
2 tbsp olive oil
1 tsp kosher salt
pepper, fresh ground, to taste

Preheat BBQ to medium heat.

Place all ingredients in the middle of a large piece of tin foil - try to keep squash in one layer. Squeeze half a lemon over all of the squash. Fold tinfoil over ingredients and ensure no openings, I often double or triple wrap the package to ensure it doesn't leak on the BBQ.

Place package directly on BBQ grill for 5 minutes on each side, then place on top rack for indirect heat until the squash feel soft, about 15 minutes.