Wednesday, September 26, 2012

Summer Squash = Fall Dessert

Summer Squash = Fall Dessert

Pattypan squash in a crumble for dessert? Yes.

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.

For other recipes using summer squash, please see my Summer Squash Recipes Collection, part of the Visual Recipe Index by Ingredient. For other squash ideas, please see my Pinterest Squash board. Wanna know how to Use This Blog? Click here.

Sweet Summer Squash Crumble

adapted from Farmer John's Cookbook:  The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics


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.


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.

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.


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

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

  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.

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

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

  4. When I mentioned I was going to try this recipe, my friends expressed skepticism, but I knew they were wrong about that, and I was right, and the reasons why are pretty obvious. Whether it's apples, pears, zucchini, summer-squash, or whatever, when you bake a firm fruit/vegetable down enough, you'll get about the same consistency with just a hint of flavor. What you're really tasting here is the flour/oats, butter, sugar, and spices. I topped it with yogurt rather than ice cream, and it was delicious.

    1. Curt,
      Yogurt sounds like an excellent topping. Thanks for circling back to let me know how yours turned out!