If you’re like me, you have plenty of summer squash on your hands. This happens every year, and honestly I don’t mind because my family loves zucchini, butternut squash, yellow squash…actually any of them. I decided to make a Squash Crostata which is definitely something different then my usual cakes, cookies and brownies. We were very happy with the results and loved the combination of a crispy crust with a warm squash center. If you have plenty of garden squash at your house, make sure to try this recipe.
Squash Crostata
2018-10-13 10:07:02
Ingredients
- 3 C squash, diced (you can use any squash you like)
- 1/2 C sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 2 Tbsp. butter
- 1/4 C quick oats
- 1 (9-10 inch) pie crust
Instructions
- Preheat oven to 350 degrees; line a baking sheet with parchment paper then grease the paper.
- Place the squash, sugar, cinnamon, nutmeg, lemon juice, vanilla and butter in a skillet.
- Cook over medium heat for about 10 minutes; until the squash is tender.
- Stir in the oats until incorporated; set aside for five minutes.
- Place the pie crust onto the greased parchment paper.
- Pour the squash mixture onto the center of the crust. From the mixture to the edge of the dough, make about six slices.
- Fold the dough up partially around the mixture; crimp the edges.
- Bake 30-35 minutes; until golden brown. Allow to cool a few minutes.
- Serve and enjoy!
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