Grilled Summer Squash with Creamy Tahini Dressing

Lightly charred summer squash served with a creamy, nutty tahini dressing, finished with fresh herbs and a squeeze of lemon for a simple, vibrant side that's perfect for warm-weather meals.

Season: Summer

Prep Time: 15 minutes

Grill time: 10 minutes

Serves 4

Ingredients

2 large summer squash, halved lengthwise

1–2 tablespoons extra-virgin olive oil

Sea salt, to taste

fresh ground pepper

Tahini Dressing

1 garlic clove, minced

½ cup raw organic tahini

1 teaspoon Dijon mustard

1/2 tsp salt

1/2 tsp. monk fruit sweetener or 1 teaspoon pure maple syrup

1–2 tablespoons extra-virgin olive oil

2 lemons, halved

½ cup fresh parsley, finely chopped

¼ cup filtered water, plus more as needed

2 tablespoons toasted sesame seeds

Instructions

1. Preheat a grill to medium-high heat. Lightly brush the squash with olive oil and season with sea salt. Brush the grill grates with a little oil to prevent sticking.

2. Place the squash cut-side down on the grill along with the lemon halves, cut-side down. Grill for about 5 minutes, or until nicely charred. Turn the squash over and continue cooking for another 3–5 minutes, until just tender. Grill the lemons until caramelized and softened.

3. While the squash is cooking, prepare the tahini dressing. In a jar or medium bowl, whisk together the garlic, tahini, Dijon mustard, monk fruit (or maple syrup), olive oil, parsley, water. Mix until smooth and creamy.

4. Squeeze the juice from the grilled lemons into the dressing and whisk again. Taste and adjust with additional salt or water, if needed, until the dressing reaches your desired consistency.

5. Arrange the grilled squash on a serving platter and generously spoon the tahini dressing over the top. Or, Spread the tahini sauce on the bottom of shallow bowls. Arrange the squash on top of the sauce and garnish with toasted sesame seeds and parsley. Serve warm or at room temperature.