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Betty Crocker
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Need a recipe...squash pie?

With Thanksgiving approaching I am looking to find a recipe for squash pie.  My dad prefers this kind of pie over pumpkin.  I don't quite know which kind of squash to use for this can you help? 

11/17/2009 4:05 PM
4 Replies to Need a recipe...squash pie?

Hmm, I will have the kitchens chime in on this one.

Do you know if he has a favorite kind of squash? I just used Spaghetti Squash and loved it.

Here is one recipe, but it doesn't say what type of squash. Hope it helps. Sincerely, Cate

http://www.tablespoon.com/recipes/nutty-squash-pie-recipe/1/

Ingredients

Nut Cookie Crust

  • 1/2  cup butter or margarine, softened
  • 1/3  cup packed brown sugar
  • 11/4  cups Gold Medal® all-purpose flour
  • 1/2  cup chopped nuts
  • 1/2  teaspoon vanilla
  • 1/4  teaspoon salt
  • 1/4  teaspoon baking soda

Squash Filling
  • eggs
  • cup cooled mashed cooked squash
  • 3/4  cup packed brown sugar
  • teaspoon ground cinnamon
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground cloves
  • 1/4  teaspoon ground ginger
  • 1/4  teaspoon ground nutmeg
  • can (12 ounces) evaporated milk

Preparation

  1. Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
  2. In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  3. Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.

Recipe Notes

  • Substitution

    Use mashed cooked sweet potatoes or pumpkin for the squash.

  • Special Touch

    Crown this pie with Brown Sugar Whipped Cream. To make, in chilled small bowl, beat 1 cup whipping (heavy) cream and 3 tablespoons packed brown sugar with electric mixer on high speed until stiff. Sprinkle ground cinnamon lightly over each serving plate.

11/17/2009 4:17 PM

Thanks for the help CateC.  I guess I should have said what kind of squash he likes, but I was wondering if you can use butternut, acorn, hubbard... 

11/17/2009 4:21 PM

Squash pie is the best! I grew up in central Illinois where the soil was sandy and the squash was plentiful. You may not realize it but you can take any recipe that calls for pumpkin and exchange the pumpkin equally with cooked squash. Butternut is one of my favorites to use for pies. Others you can look for and vary by area of the country are Delicata, Ambercup and Kabocha. Here's another extra trick - put a little brown sugar and cinnamon in the whipping cream before beating - I love it! Good luck and be sure to share your baking experience.

Karen
11/17/2009 4:53 PM

Missie0327,


Any winter squash will be good in a squash pie. Just cut them in half and spoon out the seeds and membrane. Then place, cut-side-down in a 13x9-inch baking dish. Add about an inch of water to the pan. Place in the oven at 350 degrees and bake, uncovered for about 1 hour. Remove the squah from peel with a spoon; mash the pulp. Andi

11/18/2009 7:41 AM

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