Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe

Turn on your broiler for this easy, one-pan recipe of sweet summer squash, even sweeter fresh corn, and buttery avocado. A splash of vinegar keeps the summer squash, corn, and avocado in beautiful sweet-and-sour harmony.

By
Michael Harlan Turkell
Michael Harlan Turkell: Contributing Writer at Serious Eats
Michael Harlan Turkell

Michael Harlan Turkell is a once-aspiring chef and now an award-winning food pho­tographer and writer. He has photographed many prominent chefs’ cookbooks, co-authored a few, and even wrote one of his own: ACID TRIP: Travels in the Word of Vinegar (2017).

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Updated March 06, 2019
20180726-MHT-broiling-summer-squash-avocado-agrodolce-vicky-wasik-13-
Vicky Wasik

Why It Works

  • Salting the squash in advance draws out some of its surface moisture, allowing it to evaporate more quickly, and speeding surface browning under the broiler.
  • A dash of sugar ups the sweet caramel notes even more, while vinegar keeps that sweetness in check.
  • Buttery avocado rounds everything out, taming the vinegar's tang and adding richness.

Browned and sweet mixed summer squash, crisp pops of fresh sweet corn, and silky avocado is all you need for this bold vegetarian one-pan side dish. It's got everything all rolled up into one tight package, from the rich, buttery avocado to a bracing sweet-and-sour punch thanks to a splash of vinegar.

Recipe Details

Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe

Active 35 mins
Total 35 mins
Serves 4 servings

Ingredients

  • 1 pound (450g) mixed summer squash (about 4 medium)

  • Kosher or sea salt

  • 1 cup (400g) fresh corn kernels, cut from about 2 cobs

  • 1 tablespoon (15ml) extra-virgin olive oil

  • 3 tablespoons sugar

  • 3 tablespoons (45ml) white wine vinegar or apple cider vinegar

  • 1/4 teaspoon red pepper flakes

  • 1 just under-ripe avocado, halved, pitted, and flesh cut into 1/2-inch chunks (150g)

  • Flaky sea salt, to garnish (optional)

Directions

  1. Preheat broiler and set top oven rack 4 to 6 inches from broiler element.

  2. Trim squash ends, then cut each squash in half lengthwise. Cross cut the squash halves into 1 1/2-inch pieces. Season squash with salt, then place cut side up in a 9-inch cast iron pan. Let stand for 10 minutes.

  3. Broil squash until slightly shriveled and browned in spots, about 5 minutes.

  4. Add corn and olive oil and toss everything together until well coated. Broil until the squash and corn are speckled with browned spots, about 4 minutes longer.

  5. Remove from the broiler and sprinkle sugar on top. Toss to coat. Add the vinegar and chili flakes. Stir until well mixed, then broil until the liquid in the pan is reduced by at least half and is syrupy, about 5 minutes.

  6. Remove from the broiler, add avocado, and toss well. Serve warm or at room temperature, sprinkling flaky salt on top, if desired.

Special Equipment

9-inch cast iron skillet

This Recipe Appears In

Nutrition Facts (per serving)
248Calories
11gFat
39gCarbs
5gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories248
% Daily Value*
Total Fat 11g14%
Saturated Fat 2g8%
Cholesterol 0mg0%
Sodium 320mg14%
Total Carbohydrate 39g14%
Dietary Fiber 7g23%
Total Sugars 17g
Protein 5g
Vitamin C 16mg78%
Calcium 39mg3%
Iron 1mg6%
Potassium 619mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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