Wednesday, September 26, 2012

Summer Squash = Fall Dessert

http://www.farmfreshfeasts.com/2012/09/summer-squash-fall-dessert.html

I love changing seasons.  As much as I don't want to turn on an oven in the heat of the summer, as soon as the weather starts to turn cool I look forward to baking, stewing, and roasting.
I also relish the opportunity to look at a familiar vegetable in a new way.  Like this patty pan squash.  I'd cut it up, prepared to sauté it with something-or-other, then took the kids to the dentist.  Lucky for us I also brought along a copy of Farmer John's Cookbook, because in that I discovered a new-to-me use for squash that I'd never make in the summer but is perfect for a cool fall evening.  This recipe will work with any summer squash, but since my CSA box had this pretty patty pan I've used it.

http://www.farmfreshfeasts.com/2012/09/summer-squash-fall-dessert.html


Sweet Summer Squash Crumble

adapted from Farmer John's Cookbook:  The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics
http://www.farmfreshfeasts.com/2012/09/summer-squash-fall-dessert.html

Crust

2 cups/8 1/2 oz/250 g all purpose flour (I use unbleached)
1 cup/7 1/2 oz/220 g sugar (you'll need more below)
1/4 teaspoon salt (I used Kosher this time)
8 Tablespoons/4oz/100 g/1 stick butter or buttery spread
2/3 cup/2 oz/60g rolled oats

Preheat the oven to 350 degrees.  Butter an 8 or 9 inch square baking dish.
In a large bowl, combine the flour, sugar, and salt.  Cut the butter into small pieces, add it to the bowl, and work it into the flour with your fingers or a pastry blender until it is uniformly crumbly.
Scoop out 1/2 cup of this mixture to add to the filling later.
Add the oats to the large bowl and thoroughly mix.  Pat half of the oat-flour mixture in the bottom of the prepared pan.  Bake 15 minutes at 350 degrees.

http://www.farmfreshfeasts.com/2012/09/summer-squash-fall-dessert.html

Filling

3 1/2 cup/14 oz/400 g chopped thin sliced squash
1/2 cup/120 ml lemon juice
1/2 cup/3 3/4 oz/110 g sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, or a couple of passes on the microplane with the whole nutmeg

Meanwhile, combine the squash and lemon juice in a saucepan.  Cook, covered, over medium high heat for 8-10 minutes until tender.  Add in sugar and spices.  At this point, look at the runny mess in the pan and question my abilities.  Then dump in the 1/2 cup flour mixture you reserved earlier, cook and stir, and in mere moments--POOF!  It's thickened into a PattyPanPie filling consistency.  Who knew?!

Pour the filling into the prebaked crust.  Top with the other half of the flour-oat mixture.  Bake 35-45 minutes or until bubbly.

http://www.farmfreshfeasts.com/2012/09/summer-squash-fall-dessert.html

Serve warm.  This is probably awesome with ice cream, but we had none so I wouldn't know.  Try it and report back.

This post was shared with Foodie Friends Friday.

6 comments:

  1. OOH, I especially like this Polish pottery with some yellow. And it suits the dish perfectly. ;-)

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    Replies
    1. Thanks, Heather! I'm still partial to the blue on blue plates, but I'm happy for the variety I have.

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  2. Kirsten: What a great idea. I am going to have to give this one a try soon. thanks for sharing on Foodie Friends Friday.

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  3. This sounds like a great recipe! Thanks for sharing on Foodie Friends Friday!

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    Replies
    1. Ericka,
      Thanks for stopping by--Foodie Friends Friday seems like such a friendly place!

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