Despite having squash every meal, I wound up with several squash on the verge of ruining. I couldn’t let it go to waste, so I browsed the internet until I found a recipe that looked promising. I found a recipe for zucchini cobblers bars that looked delicious and had good reviews. The only problem was that I had squash, not zucchini. A couple reviewers said they’d used squash so I decided to try it too. I think the only difference is probably the color. The peeled squash is still yellow, while the peeled zucchini was more neutral in color and many reviewers said they fooled tasters into thinking they were eating apple! You won’t fool any tasters using squash – unless you blindfold them – but these bars really do taste similar to apple cobbler bars. I feel like cobblers bars is almost a misnomer though, because they’re sort of a cross between a cobbler and a crisp. I’m a sucker for any kind of buttery, oatmeal topping and I may have eaten more than Jordan. Can’t stop. Won’t stop. 😉 I feel like this is a perfectly acceptable breakfast too, since it has both vegetables and oatmeal. Don’t you agree?? Enjoy!
Summer Squash Cobbler Bars
for the filling:
4 cups seeded, peeled, and chopped yellow squash (or zucchini)
1/3 cup lemon juice
1/2 cup white sugar
1/2 tsp cinnamon
1 tsp vanilla
for the crust:
1-1/2 cups all-purpose flour
1 cup quick oats, uncooked
1 cup white sugar
1/2 cup butter, cold
1/2 tsp cinnamon
1 tsp vanilla
dash of salt
1. For the filling, combine the squash and lemon juice in saucepan over medium-low heat. Cook and stir squash and lemon juice for 15-20 minutes or until squash is tender. Add the sugar, cinnamon and vanilla; cook 1 minute longer. Remove from the heat; set aside.
2. For crust, combine the flour, oats, salt, cinnamon, vanilla, and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/4 cup into squash mixture. (At this point the squash mixture will look like a soupy mess and you’ll be thinking I’m crazy! haha It will be okay. I promise!)
3. Press half of remaining crust mixture into a greased 9×13 baking pan. Spread squash over top; crumble remaining crust mixture over squash.
4. Bake at 375° for 35-40 minutes or until golden and bubbly.
*adapted from Taste of Home
