The crosshatch pattern isn’t simply for program (although it does look cool)! It enables the salt to totally permeate the squash and likewise extracts a few of the excess water so that the sweet, tasty glaze can be completely soaked up.

Components

• 4 medium summertime squash or zucchini (about 1 1/2 pound. overall)
• Kosher salt
• 1/3 cup honey
• 1/3 cup unseasoned rice vinegar
• 1/4 cup low-sodium soy sauce
• 3 Tablespoon. hot chili paste (such as sambal oelek)
• 2 Tablespoon. veggie or sunflower oil, divided
• 1 lime, cut in half
• 1/2 little shallot, very finely sliced into rounds
• 1/4 cup coarsely sliced cilantro entrusts to tender stems
• 1 tsp. toasted sesame seeds

Preparation

• Prepare a grill for medium-high heat. Cut each squash in half lengthwise, then score cut sides in a 1/4″ crosshatch pattern with the suggestion of your knife. Toss squash and 1 tsp. salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

• On the other hand, integrate honey, vinegar, soy sauce, and chili paste in a little pan. Give a simmer over medium-high heat and cook, stirring periodically, up until decreased by half and somewhat thickened (simply shy of syrupy), 5 – 7 minutes. Get rid of from heat. Stir in 1 Tablespoon. oil.

• Toss squash with staying 1 Tablespoon. oil in a big baking meal or plate. Turn squash cut side up, then brush with glaze.

• Grill squash cut side down up until simply starting to char around the edges, about 3 minutes. Continue to grill, turning every minute approximately and brushing squash with glaze on cut sides, till simply tender and cut sides are gently charred and glossy from the glaze, 6 – 8 minutes amount to. (Reserve any remaining glaze.) Transfer squash to a plate.

• Capture juice from 1 lime half into a medium bowl and include shallot and cilantro; season with salt and toss to integrate.

• Drizzle squash with any remaining glaze. Leading with herb salad and spray with sesame seeds. Serve with staying lime half along with.