A couple weeks ago, we had a few cute patty pan squash, a giant patty pan from the previous week’s CSA box, and a few summer squash either from the CSA or our garden, I can’t remember. I grate and freeze my zucchini glut to use in baking down the road, but try to use up the yellow ones while they are fresh, generally roasting or sauteing.
Not being in a butter/oil mood, I went looking in the fridge for inspiration. There was half of a jar of pizza sauce staring at me. Honestly, I love to spoon at least that much directly from the jar into my mouth in one sitting. I savor its delicious decadence as someone else might savor a warm gooey flourless chocolate cake. I really wanted to drink it.
But we had other stuff to get rid of, so I put these together and they came out good enough.
Good enough that the kids each took a (as in one) bite.
Pizza Squash Recipe
- Summer squash (yellow, zucchini, or patty pan)
- Your favorite pizza toppings (here I used leftover provolone, pepperoni, pizza sauce, and a mix of grated parm & romano, but sausage, sauted peppers, mushrooms, feta, grated mozzarella, fresh marinara, fresh herbs, or whatever your pleasure would be good)
- Preheat oven to 350°.
- Wash the squash. If you prefer, simmer the whole squash in an inch or so of water for about 7 minutes. This will help soften the squash to make it easier to cut and give you a head start on baking.Cut (in half lengthwise for the longer squash, or removing the top around the stem jack-o-lantern style for the squat squash) and remove the seeds using a melon baller or spoon. Try not to scoop out too much to make it too thin (like I did on a couple). Probably best to keep the thickness as uniform as possible for even cooking.
Discard the seeds.
- Place the squash in baking dish with a little water in the bottom. Fill your squash vessels up with your fixin’s however you want.
- Bake until squash is soft, which will probably vary between 20-40 minutes depending on thickness, size and how you handled step 2.
- Try to let cool down long enough to not scald your mouth.
What do you do with your summer squash surplus?