For lack of a better term, I’m calling this next dish a seed butter. Since I used mammoth zucchini and summer squash for the cake and pie, I scraped out the seeds because they would have added too much volume. The internets didn’t have much in the way of a recipe for roasted summer squash seeds. I sautéed the innards of a giant squash and a giant zucchini in the same pan as I used to saute the zukes for the Z-pie. Then I Vitamixed them (“to Vitamix” has become a verb in my world, much like “to Google” something is a verb).
Zucchini and Summer Squash Seed Butter
1 teaspoon olive oil
2 cups zucchini and summer squash innards, chopped into 2-inch chunks
Heat the oil in a large saucepan over medium heat. Add the zucchini and squash innards. Sautee until the pieces begin to turn translucent and release their vital fluids, about 8 minutes. Transfer to a blender or food processor and process until liquid.
It smells pretty bland, and it’d be a good base for a soup or pasta sauce.