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 I can tell you that they are a very 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. Read on for more information and a recipe from this lesser-known squash!
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 your 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
1/2 cup crushed, unsalted almonds (crush to fine crumbs using a food processor, blender, or just mortar and pestle)
1 stick unsalted butter, cut into small cubes
1/2 tsp. salt
2 Tbsp. cold water
For the filling:
2 medium-sized summer squashes, sliced thinly in approx. 1/8″ 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 about the size of a pea.
4. Add in a little cold water at a time until you can form the dough into a ball.
5. Mold the dough into four balls, cover them with plastic, and let them chill in the refrigerator for 10-15 minutes.
6. In a small bowl, mix the squash slices with olive oil and 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 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.
Do you have any experience with avocado squash? How do you cook it? I love reading your comments!