I built something in the kitchen this week, a beautiful squash tower. Inspired by this torte and a potato napoleon recipe of Bobby Flay’s, it was delicious and quick to put together. But in my opinion, it is glamorous enough for company. (The inspirational recipes are awesome, but much more labor intensive. Save these for the weekend or lazy days.)

To make the tower, I grilled thick slices of yellow squash, brushed with extra virgin olive oil and sprinkled them with freshly ground black pepper and coarse salt. Then, I layered the slices, spreading a thin layer of the most lovely sheep’s milk cheese in between.  Warmed on the grill, the cheese melted a little making this wholesome side seem decadent. It was hit.

Now, some of you have mentioned that it can be difficult to find some of the ingredients featured here. This is going to be one of those times. But do not despair, I have some substitution ideas. I personally used Green Dirt Farm’s sheep’s milk cheese with rosemary. Green Dirt Farm is in Weston, Missouri, and I have had trouble tracking down this version of their sheep’s milk cheese. If you don’t have access to it, no biggie. I’d recommend a plain goat cheese, to which you could add some fresh herbs of your choice. Or, you could use plain goat cheese. I think a small dab of cream cheese would work, but would caution you to only a use a little.

Squash Towers

Serves 2

1 yellow summer squash

About 2 tbsp. of Green Dirt Farm’s Rosemary Sheep’s Milk Cheese or Substitute

Extra virgin olive oil

Freshly cracked black pepper

Coarse salt.

Preheat your grill to medium heat.

Slice the squash into 1/4 – 1/2 inch thick rounds. Try to keep them around the same width, so they’ll cook evenly. Lightly brush one side with extra virgin olive oil and then, sprinkle with a healthy dose of freshly cracked black pepper and a little bit of coarse salt.

Add the squash to the hot grill, oil side down. As they’re cooking, brush olive oil on the remaining side and season with salt and pepper. Turn them after a few minutes when grill marks appear. Then, cook them for a few minutes more or until they are slightly glossy and a little underdone. They’re going back on the grill, and you don’t want them to get too soggy.

Pull the slices off the grill. Spread a little cheese on each round. Then, layer a slice on top. Continue until you’ve used all of your pieces.

Turn the heat off or down. My stove holds heat, so I did this with the heat off. Then, place the stacked squash on the grill and tent with foil for a few minutes or until the cheese starts to melt a bit.