Squash, Summer: Grilled

The spongy nature of summer squash soaks up oil, which is flavorful but can cause flare-ups when placed over the flame. I place the cut squash in a bowl and dress liberally with olive oil, salt, and pepper. Just before grilling, I squeeze the squash between two fingers (the way you’d move toothpaste to the top of the tube) and then grill. This allows the squash to soak up the oil but not so much that it blackens the creamy flesh (unlike when I cooked it for the shoot).