This past weekend, California's central coast had a record-shattering heatwave. We tipped over 90 degrees F on the Monterey Peninsula and it was 107 degrees F in San Francisco on Saturday! Crazy temps. Needless to say: turning on my stove and oven were not high on my list of to-dos.
So, I prepped lots of veggies and put them in the fridge for later in the day. This is a riff on one of our favorites: Griddled Delicata Squash. So, I cooked them on the griddle when it was cooler at night, let them come to room temperature, doused them with a marinade, and put them in the fridge for a tasty salad the next day.
- delicata squash
- olive oil
- freshly ground pepper
- 2 T white wine vinegar
- 2 T fresh lemon juice
- 1 T minced garlic
- 2 t fresh thyme leaves
- 1/3 C olive oil
- Also needed: lidded mason jar
SquashPreheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice into 1/4" to 1/2" wide pieces. Arrange the slices on the griddle. Drizzle with olive oil and sprinkle with pepper.
Cook for 5 minutes on each side or until the squash is softened and beginning to caramelize. Move to a container with a lid.
Into the mason jar, pour the vinegar, lemon juice, and olive oil. Add in the garlic and thyme. Cover and shake well to combine the marinade. Pour the marinade over the griddled squash. Cover and marinate for, at least, six hours in the fridge. Serve chilled or at room temperature.