SAVORY WINTER SQUASH PIE
Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. -Erica Sinclair, Hamilton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.
Nutrition Facts : Calories 245 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 428mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
SUMMER SQUASH PIE
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
SAVORY SQUASH
Sandy Miller from Birmingham gave me this recipe. I love squash and like having different ways to prepare it. It is great for a potluck, but be ready to give out the recipe.
Provided by Chef likestocook
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil squash and onion until tender.
- Drain.
- Mix seasonings, sour cream, and cheese with squash and onions.
- Pour into greased baking dish.
- Mix crushed crackers and melted butter and put on top of squash.
- Bake at 350 for about 30 minutes or until bubbly.
YELLOW OR ZUCCHINI SQUASH PIE
This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.
Provided by southern chef in lo
Categories Cheese
Time 40m
Yield 1 10-inch pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
- In a small bowl mix together the eggs and the cheese; add to the squash mixture.
- Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 411, Fat 28.1, SaturatedFat 15.8, Cholesterol 151.1, Sodium 602.4, Carbohydrate 25.1, Fiber 2.6, Sugar 5, Protein 15.4
SAVORY SQUASH PIE
Combine Butternut or Buttercup squash with Feta cheese and leeks to make a savory winter squash pie. Using phyllo dough keeps it light but satisfying.
Provided by admin
Number Of Ingredients 9
Steps:
- Thaw phyllo dough following package directions.
- Preheat oven to 400 degrees.
- Peel and seed winter squash. Cut into 1-inch pieces.
- Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
- In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
- Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
- Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
- Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
- Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
- Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
- Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
- Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.
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.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
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