Talk to most farmers or avid vegetable gardeners and they will tell you that often squash plants begin the season as a blessing - Tender! Versatile! Delicious! But then things change, and as the months go on the plants keep producing. Suddenly you’ve grilled squash, roasted it, made ratatouille, added a flash of basil or mint or a yogurt sauce to mix it up, and then you’re not sure you can eat it anymore. And while you may not be there just yet, it is only June after all!, soon you’re going to thank your lucky stars for squash pizza crust.