Grilled Summer Squash with Hot Honey and Ricotta

grilled summer squash with hot honey and ricotta
Photo: Yuki Sugiura
Prep Time:
45 mins
Total Time:
55 mins
4 to 6 Serves

Turns out that hot honey, the buzzy condiment that's transformed the way folks enjoy pizza and fried chicken, is just as game-changing on grilled vegetables. Whisk it into a vinaigrette along with sliced shallots and jalapeños, and pour that over summer squashes and zucchini when they're still warm; then marinate for 10 minutes, or up to overnight. When it's time to eat, plate the velvety vegetables with ricotta, fresh mint, and toasted almonds, and let heat and herbaceous flavor have a blast.


  • ¼ cup extra-virgin olive oil, divided

  • ½ cup whole almonds

  • 3 large shallots, peeled and very thinly sliced (1 cup)

  • 3 tablespoons wildflower or other delicately flavored honey

  • ½ jalapeño or Fresno chile (1 ½ ounces; red is nice, but green works too), seeded, halved, and thinly sliced (1 ½ tablespoons)

  • ¼ cup distilled white vinegar

  • Vegetable oil, for grill

  • 2 yellow summer squashes (about 1 pound, 2 ounces total), quartered lengthwise

  • 2 zucchini (about 1 pound 2 ounces total), quartered lengthwise

  • Kosher salt and freshly ground pepper

  • 1 ½ cups fresh ricotta

  • ¼ cup packed fresh mint leaves, chopped


  1. Heat a small skillet over medium. Swirl in 1 tablespoon olive oil, add almonds, and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Scrape almonds onto a small paper-towel-lined plate; let cool slightly, then coarsely chop.

  2. Return skillet to medium heat; add 2 tablespoons olive oil and shallots. Cook, stirring often, until translucent and just turning golden on edges, about 3 minutes. Stir in honey and jalapeño. Bring to a simmer over medium, then simmer, undisturbed, 1 minute. Remove from heat; pour mixture into a 9-by-13-inch baking dish. Whisk in vinegar.

  3. Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush summer squashes and zucchini with remaining 1 tablespoon olive oil; grill, flipping twice, until lightly charred and tender, about 10 minutes total. Transfer to baking dish with honey mixture; toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature 10 minutes, flipping summer squashes and zucchini halfway. (Or refrigerate, covered, up to 12 hours.)

  4. Dollop ricotta evenly among 4 plates; season with salt and pepper. Serve vegetables atop ricotta, drizzled with leftover honey mixture from baking dish, and sprinkled with toasted almonds and mint.

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