Learn all about this lesser-known squash and try out a new recipe!
No, I don't mean acorn squash, which are also delicious. There is actually a summer squash called an avocado squash, also known as a round squash or a round zucchini.
You have to be wondering, what is an avocado squash? I can help you there! I have grown them in my garden and can tell you that they are a prolific summer squash variety. If you keep harvesting them as they ripen, you will end up with an amazing amount of delicious avocado squash all summer long and into the early fall.
The avocado squash is a Korean summer squash. You may have noticed that you can keep winter squash for many weeks, but summer squash do not keep the same way. We harvest summer squash when it is still immature and their skins are easy to eat. But they will not last in the fridge or pantry for nearly as long.
The avocado squash in particular has a glossy, light green skin, similar to a zucchini, with a creamy yellow flesh inside. While it is related to the squash and zucchini, it does not have any actual ties to the avocado—except for its buttery flavor and small, round shape. Many love to cook with the squash because of its delicate texture and surprisingly flavorful taste.
People haven’t put a lot of recipes on the Internet for avocado squash, but you can sub it in for other summer squash types. I worked really hard to find a recipe for avocado squash, and I claimed victory!
I wouldn’t make this everyday, but your friends will certainly be impressed with your brunch selection if you show up with this!
(makes about 4 miniature tarts)
For the crust:
- 1 cup gluten-free flour
- ½ cup crushed, unsalted almonds (crush to fine crumbs using a food processor, blender, or just a mortar and pestle)
- 1 stick unsalted butter, cut into small cubes
- ½ tsp. salt
- 2 Tbsp. cold water
For the filling:
- 2 medium-sized avocado squashes, sliced thinly in approx. ⅛″ slices
- 2 Tbsp. extra-virgin olive oil
- pinch of salt and pepper
- fresh herbs for garnish (such as basil, thyme, or chives)
1. Preheat oven to 375°F.
2. In a large bowl, mix together the crushed almonds, flour, and salt.
3. Cut in the cold butter until the butter crumbs are all about the size of a pea.
4. Add in a little cold water at a time until you can form the dough into balls.
5. Mold the dough into four balls, cover them with plastic, and let them chill in the refrigerator for 10-15 minutes.
6. Meanwhile, mix the squash slices in a small bowl with olive oil, salt, and pepper.
7. Remove the dough from the refrigerator and roll out each ball into thin rounds on parchment or wax paper.
8. Move the rounds onto an ungreased cookie sheet.
9. Arrange the squash slices into a spiral shape in the center of each round. Leave about an inch of room from the edge of the rounds to the squash.
10. Use a butter knife to fold the round's edges over the squash filling. Don't worry too much about the dough tearing. Just mold it back together if it does.
11. Place the cookie sheet in the oven and bake for 15-20 minutes, or until the crust has turned golden-brown.
12. Let cool for 5 minutes.
13. Top with a drizzle of olive oil and garnish with fresh herbs.
Love cooking with avocado squash? Check out my new avocado squash side dish recipe!