Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives by Stacy Adimando

I find summer squash, like pasta, most enjoyable when it’s served al dente.

Excerpted with permission from: Piatti: Plates and Platters for Sharing, Inspired by Italy by Stacy Adimando.

I find summer squash, like pasta, most enjoyable when it’s served al dente. The idea here is using high heat on your grill or grill pan to let the squash pieces blacken significantly while still retaining some of their bite. Made with buttermilk …