Summer Squash S

Serving 6 people

40 min


  • bacon bacon crumbles (this is optional and not in the photo shown but I think it would be DELICIOUS)
  • basil fresh torn basil, crushed red pepper flakes, and shaved Parmesan cheese to garnish
  • cheese 2 cups shredded cheese (I used half sharp white cheddar -Cabot of course - and half part skim mozzarella)
  • fresh basil ¼ cup chopped fresh basil (sprinkle in a couple teaspoons of dried if you don't have fresh herbs)
  • garlic 3 cloves garlic, minced
  • kosher salt kosher salt
  • linguini 1 (12 ounce) package whole wheat linguini
  • mixed veggies 2 cups other veggies (options include onions, peppers, mushrooms, zucchini, broccoli, fresh tomatoes -- whatever you like)
  • olive oil olive oil
  • oregano 2 teaspoons chopped fresh oregano (add just a pinch of dried if no fresh herbs)
  • parmesan cheese ¼ cup shredded Parmesan cheese (more to taste)
  • pizza mix 2 pizza doughs (your favorite! store-bought or homemade -- you could even use one of those pre-cooked thick crusts. Or flatbreads. Go crazy)
  • red onion 1 medium red onion, diced
  • summer squash 5 cups summer squash, scrubbed and coarsely chopped
  • tomatoes 2 cups fresh garden tomatoes (I used a combination of Roma & Cherokee Purple)
  • yellow squash yellow squash, scrubbed
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How to make it

  1. Pre-heat the oven to 42
  2. Line a sided baking sheet with parchment paper.Toss the squash, red onion, tomatoes, and garlic with the olive oil.
  3. Spread the vegetables in a single layer across the prepared baking sheet. Sprinkle them with the kosher salt.Roast the vegetables for about 30 minutes, stirring around about halfway through.While the veggies roast, cook the pasta according to package directions, reserving about 1 cup of the pasta water before draining.
  4. Place the drained pasta back in the pot, stir with about ¼ of the reserved liquid (so the noodles don't stick) and toss with the finished roasted vegetables.
  5. Add more liquid if you need it.Sprinkle the pasta with the herbs and cheese and serve.This stuff is also REALLY good cold.
  6. Heat the grill to about medium (350-ish).
  7. Cut the squash into thick slices lengthwise. My slices here are about ¾" thick.If you are using garlic, add it to the oil (start with just a tablespoon or two-
  8. get more if you need it.) and then brush the garlic and oil over all sides of the squash slices.Throw them on the grill, sprinkle with kosher salt, and close the lid.They'll need about 4-5 minutes on each side. I like mine kinda charred.
  9. Serve and eat!!
  10. Heat the grill (if you are grilling your pizza) or the oven to 500 degrees. If you have a pizza stone use it! If you do not have a pizza stone, dust flour and a little cornmeal (if you have it) on the back of a baking sheet.
  11. Brush the first pizza crust with the olive oil. Sprinkle with half of the minced garlic.Evenly spread half of the squash, half of the veggies, and half of the cheese over the pizza.
  12. Bake for about 7 minutes, or until the crust is golden and starts to crisp and the cheese is bubbly. ***While one pizza bakes prepare the second one following the same instructions***
  13. Garnish with the basil, red pepper flakes, and Parmesan cheese.