My dad gave me a squash…not just any squash; a squash that weighed 13.6 pounds! He grows them every year although he’s not quite sure what kind they are. They’re somewhat like a zucchini, but they really don’t have any seeds, they’re light orange inside and green on the outside. I was eager to try it so I got right to work! The first recipe I made I just chopped some up, added some sausage and cheese then baked it in the oven…nothing special, but that’s what my daughter wanted. I wanted more of a stuffed style so I cut a chuck off, filled it with chicken, bacon and gouda…scrumptious! Then I made two desserts and froze the rest. This Squash Crostata is a simple recipe, it tastes delicious and it’s a great way to sneak some veggies into your diet. Honestly, I never told my family it was squash in the desserts. They tried it, thought it was fruit and I left it at that…if you don’t tell, I won’t either!
2 Tbsp. butter
1 (9-10 inch) pie crust (I used a refrigerated one)
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!