Golden Squash Pie Recipes

GOLDEN SQUASH PIE

Steps:

• In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• 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.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, 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, about 30 minutes more.

SQUASH PIE

Steps:

• Preheat 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.

LENTIL AND GOLDEN SQUASH POT PIE

Steps:

• In a large kettle, mix onions, garlic, and ginger.
• Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder).
• Add the spices to the onion mixture along with 1/4 cup water.
• Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
• Deglaze the pan by adding a little water and stir to loosen the brown bits.
• Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
• Sort, rinse and drain lentils; add them to pan along with broth.
• Bring to a boil; cover and simmer 10 minutes.
• While lentils are simmering, cut off peel and scoop seeds out of squash.
• Cut squash into 3/4-inch cubes, making about 1 quart.
• Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
• Add salt and pepper to taste.
• Drain liquid from lentils and measure. Return no more than 3/4 cup liquid back to lentils. Pour mixture into a shallow 1 1/2 qt casserole. (If you are making ahead, you can cover and chill up to one day).
• On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
• Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
• Pinch dough to flute edges, and brush with beaten egg.
• Decoratively slash top.
• Bake in 400F oven for about 30 minutes (45 minutes if chilled).

WINTER SQUASH PIE

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
• Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
• Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
• Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
• Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
• For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
• Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
• Let cool and serve with cinnamon-flavored whipped cream.

GOLDEN BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 350.
• In a large bowl, combine the eggs, squash, buttermilk, butter and vanilla. Beat until smooth.
• In a small bowl, combine the sugar, flour, salt and baking soda.
• Add the dry ingredients to the squash mixture and mix until smooth.
• Pour into the pie shells.
• Cover the edges of the crust loosely with foil.
• Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.
• Cool on a wire rack.
• Store in the refrigerator.