Squash Pie
Last updated april 07, 2020.
Recipe Summary Squash Pie
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Ingredients | Squash Canada Rankings1 recipe pastry for a 9 inch single crust pie1 cup white sugar⅛ teaspoon ground cinnamon⅛ teaspoon ground nutmeg1 pinch salt1 tablespoon butter, melted½ teaspoon ground ginger2 cups hot milk2 pounds butternut squash3 eggsDirectionsPreheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.Info | Squash Canada RankingsServings: 8 Yield: 1 -8 or 9 inch pie
TAG : Squash PieFruits and Vegetables, Vegetables, Squash, Winter Squash, Butternut Squash,
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