Caitlin Bensel
Serves 4 (serving size: 1 cup)

Charring the squash in a skillet quickly adds smoky flavor without having to fire up the grill. Best served right away, this side pairs well with grilled chicken and brown rice.

How to Make It

Process 1 tomato, 1 seeded Fresno chile, lime juice, olive oil, and kosher salt in a blender until smooth. Heat olive oil in a large skillet over medium-high. Add sliced onion; cook 1 minute. Add sliced yellow squash; cook over high until just charred, 7 minutes. Add tomato mixture and sliced fresh mint; bring to a simmer. Cook until slightly thickened, 3 to 4 minutes. Sprinkle with chopped fresh mint.

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