Grilled Squash and Salsa Verde

Ingredients

• 0.3 cup goat cheese crumbled
• 0.3 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 6 servings salsa verde 
• 3.5 lb baby squash assorted
• 1 cup pepitas raw unsalted shelled toasted (pumpkin seeds)

Equipment

• grill

Directions

1. Preheat grill to 300 to 350 (medium) heat.
2. Cut squash lengthwise into 1/4-inch-thick slices. Toss with olive oil and salt. Grill 10 minutes or until lightly caramelized.
3. Place squash on a serving platter. Top with pepitas, salsa, and goat cheese.