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Ingredients:

  • 4 ounce blue cheese crumbles
  • 8  tablespoon butter, softened
  • 1  cup Cane River Elliott pecan halves
  • 1/8  cup + 1 tbsp olive oil
  • 4  pinches Cellar Salt Co. Gulf of Mexico Finishing Salt
  •   Freshly ground black pepper, as needed
  • 3  young tender summer squash or zucchini

Directions:

Special Equipment: Cast iron skillet, wax paper, charcoal/gas grill (or cast iron grill pan)

Heat 1 tbsp of the olive oil in a cast iron skillet over medium heat. Add the pecan halves, and roast in the skillet, stirring constantly. When the pecans begin to brown slightly, add 2 pinches of the sea salt and stir to coat. Remove the nuts from the skillet. Set aside.

In a small mixing bowl, combine the butter and blue cheese crumbles. Place the mixture on a square piece of wax paper. Using the paper, roll the butter mixture into a log shape, and twist the ends to seal them. Place the log in a refrigerator to chill.

Prepare a gas or charcoal grill, or heat a cast iron grill pan over medium-high heat. Slice the squash into long slices, about 3/8 inch thick. Lay out the slices, and drizzle them with the rest of the olive oil, turning to drizzle both sides. Season the slices with the remaining sea salt and black pepper to taste. Grill the slices of squash on both sides, turning them just as grill marks develop.

Arrange the grilled squash in a serving dish, and top with the roasted pecans. Unwrap the log of butter, and cut a few slices off. Place the slices over the squash and pecans. Serve as the butter begins to melt over the dish.

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