Squash Pie Recipe EatingWell

Aimee's Winter Squash Pie The Lemon Apron

Rinse the squash; pat dry. Slice the squash into 1/4-inch slices. Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender.

Cooking Creation Butternut Squash Pie

Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator. Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe.

Butternut Squash Pie with Shallots, Radicchio, and Feta Recipe

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides. In a large saucepan, steam the cubed butternut squash until tender.

Yellow Summer Squash Pie Recipe

Press pie crust into a 9-inch pie plate. Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla, and salt together in a bowl using an electric mixer until smooth; pour into pie crust. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set.

yellow squash pie

Preheat the oven to 375°F. In a large bowl, using a hand mixer, blend together the drained squash, flour, sugar, eggs, softened margarine until well blended. Pour the mixture into the pie crust. Bake uncovered for 45-50 minutes until the top is firm and brown. *You can find the cooked winter squash in the freezer section of most grocery stores.

Yellow Summer Squash Custard Pie Recipe

1⁄4 cup butter (melted) 2 teaspoons lemon extract. 1 pie shell (regular) Pre-heat oven to 350. Wash and peel the squash. Cut squash in half, length wise. Scoop out the seeds and grate. Mix all the ingredients together with the squash. Put mix in pie shell and bake for 45 minutes on lower rack.

A Summer Squash Filling Makes This Custard Pie Good Easy

Step 3. In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but.

yellow squash pie

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

Spiced Butternut Squash Pie Recipe How to Make It

Chill in fridge for at least 1 hour. Pre-heat oven to 400º. Roll dough to 1/8" thickness on a lightly floured surface. Place in tart dish/pie plate, and flute and trim excess pastry around edges. Pre-Bake crust for 3 minutes. Remove from oven, and gently prick sides and bottom of pastry with a fork.

Squash Pie My Island Bistro Kitchen

2 cups grated raw squash or zucchini. 1½ cups sugar. 3 eggs. ½ stick butter, melted. 1 tablespoon flour. 1 teaspoon lemon flavoring. 1 teaspoon coconut flavoring. Mix well and pour into two unbaked pie shells. Bake for 45 minutes at 350 degrees or till done.

Squash Pie My Island Bistro Kitchen

Preheat the oven to 400F. Roll out your refrigerated pie crust and place in a 9" pie dish. Slice your zucchini and squash into thin slices and set aside. In a bowl, mix together the ricotta with the parmesan, lemon zest, lemon juice, garlic powder, salt, and pepper. Spread the ricotta mixture on the prepared pie crust.

Butternut Squash Pie Cooking with a Wallflower

Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish. Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust. Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Lemon Squash Pie YouTube

Preheat oven to 350 F. Place pie crust in a 9-inch glass pie baking dish and line with parchment paper; weigh down with pie weights. Bake in oven 7-8 minutes. Remove pie shell from oven and remove pie weights and parchment. Allow to cool. Peel squash and cut in half. Scoop out seeds and grate.

Butternut Squash Pie Recipe Andrea Meyers

Chill till needed. Roll the other 1/3 of the pie pastry to almost as thin as your pie crust. Cut out shapes as desired. Place these on a parchment lined baking sheet and refrigerate till needed. In a large bowl, whisk the eggs till frothy. Add the vanilla, spices, and salt. Whisk till well blended.

Butternut Squash Pie House of Yumm

1 cup of coconut. 3 eggs. 1 cup of sugar. 1 teaspoon of lemon extract. Mix squash, coconut, eggs, sugar, and extract together and pour in the unbaked shell. Bake pie at 350 degrees until its light golden brown. In my oven it took 50 minutes-but you may need to adjust the time it takes to cook in yours. Turns out squash pie is very tasty.

Butternut squash pie 2 The Histamine Friendly Kitchen

Set aside to cool, then rough chop in a food processor (or hand chop) and season with salt. Set aside. Step 2. In a Dutch oven or heavy skillet, warm remaining ¼ cup olive oil over medium-high heat. Add onion and cook, stirring, until lightly browned and softened, about 10 minutes.