Beautiful summer squash made into a crispy crostata!
This is the squash on the scale!
Ingredients are as follows:
3 C squash, diced (you can use any squash you like)
1/2 C sugar or Splenda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
1 tsp. vanilla
2 Tbsp. butter
2 Tbsp. butter
1/4 C quick oats
1 (9-10 inch) pie crust (I used a refrigerated one)
1 (9-10 inch) pie crust (I used a refrigerated one)
Directions:
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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