Grilled Summer Squash Recipe with Homemade Garlic Chili Crisp

Vegetables should never be an afterthought. In the hands of Chef William Dissen—a celebrated restaurateur and James Beard Award semifinalist—summer’s bounty takes center stage. This recipe for grilled summer squash with blistered Sungold tomatoes and a signature garlic chili crisp is more than just a side dish; it is a lesson in "Thoughtful Cooking."

By slowing down and connecting with fresh ingredients, you can transform simple garden squash into a gourmet experience. The star of the show is the homemade chili crisp—a spicy, crunchy, and umami-packed condiment that you will want to put on everything from morning eggs to afternoon snacks.

Why You Should Make Your Own Chili Crisp

While store-bought versions are popular, making your own chili crisp offers several advantages:

• Shelf Stability: This recipe yields more than you need, and it stays fresh in an airtight container for up to six months.
• Flavor Control: You can tweak the heat and spice levels to perfectly match your palate.
• Pure Ingredients: You know exactly what is going into your jar—no mystery preservatives or excessive sodium.

Ingredients

For the Garlic Chili Crisp

• 1 2/3 cups Blended Oil (such as grapeseed or canola)
• 6 tablespoons Fresh Garlic, minced
• 3 tablespoons Shallot, minced
• 9 Dried Arbol Chilies, roughly chopped
• 2 Dried Ancho Chilies, roughly chopped
• 1 Dried Guajillo Pepper, roughly chopped
• 4 tablespoons Fresh Ginger Root, peeled and chopped
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Aleppo Pepper
• 2 Star Anise
• 1 Cinnamon Stick
• 1 tablespoon Granulated Sugar
• 1 teaspoon Ground Cardamom
• 1 teaspoon Cumin Seeds
• 4 tablespoons Minced Dried Garlic (for extra texture)
• 1 teaspoon Mushroom Powder
• Kosher salt to taste

For the Grilled Squash and Tomatoes

• 1 1/2–2 lbs Summer Squash, cut in half lengthwise
• 3 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt (plus extra for seasoning)
• 1/4 teaspoon Freshly Ground Black Pepper
• 1 cup Sungold Tomatoes
• 1 Lemon, halved

Kitchen Gear You’ll Need

• Large sauté pan
• Slotted spoon
• Fine mesh strainer
• Medium mixing bowl
• Airtight storage container
• Outdoor grill or grill pan

Preparation Instructions

1. Prepare the Aromatic Oil

Place the blended oil in a large sauté pan over medium heat. Once the oil begins to shimmer, add the fresh minced garlic and shallots. Cook, stirring frequently, for 2 to 3 minutes until they are golden and crisp.

Using a slotted spoon, transfer the fried garlic and shallots to a paper towel–lined plate to drain.

2. Fry the Chilies

Add the chopped arbol, ancho, and guajillo chilies to the hot oil. Cook for 2 to 3 minutes until they are crisp and fragrant. Remove them with the slotted spoon and place them on the plate with the garlic.

3. Infuse the Spices

Turn the heat to low and allow the oil to cool for about 4 minutes. Carefully add the ginger, tamari, Aleppo pepper, star anise, cinnamon stick, sugar, cardamom, cumin, and dried garlic. Simmer on low for 10 to 12 minutes to fully infuse the oil with flavor.

4. Finish the Chili Crisp

Strain the oil through a fine mesh strainer into a bowl, reserving the oil and discarding the whole spices (cinnamon and star anise). Roughly chop the fried garlic, shallots, and chilies, then stir them back into the oil along with the mushroom powder. Season with salt to taste.

5. Grill the Squash

Preheat your grill to medium-high. In a large bowl, toss the halved squash with olive oil, salt, and pepper. Place the squash cut-side down on the grill. Cook for 2 to 3 minutes until grill marks appear, rotate 90 degrees to create a crosshatch pattern, and cook for another 2 to 3 minutes. Flip and finish until the squash is tender and golden.

6. Blister the Tomatoes

Place a sauté pan over high heat for 4 minutes. Add the Sungold tomatoes (no oil needed) and cook until charred and blistered on all sides, approximately 4 to 8 minutes total.

7. Assembly and Serving

Arrange the grilled squash on a serving platter and top with the charred tomatoes. Generously spoon the garlic chili crisp over the vegetables. Finish with a fresh squeeze of lemon juice and serve immediately.