Winter Squash Pie Recipes

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WINTER SQUASH PIE



Winter Squash Pie image

Could you make Claire Fountain's traditional pumpkin pie with a can of processed orange mystery pulp? Of course, Ms. Fountain says - if you think you can live with yourself after. But you'll need to turn in your C.S.A. badge and your copy of "The Omnivore's Dilemma."

Provided by Michael Tortorello

Categories     dessert

Time 2h30m

Number Of Ingredients 10

1 medium-size winter squash (Ms. Fountain likes Buttercups and orange Hubbards; if you go canned, and she's definitely not recommending that, use unsweetened pumpkin)
3/4 cup sugar (half white, half brown, packed)
1/2 cup heavy cream
1 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon crushed cloves
Pinch of salt
1 pie crust, homemade, of course
4 eggs

Steps:

  • Slice the squash in half. This is the moment for the biggest knife in the drawer. Scoop out the seeds. Place each half facedown on a baking sheet lined with parchment or foil. Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside.
  • After it cools from blistering to merely hot, scrape the meat from the skin with a spoon. Run the squash through a food processor until it looks like baby food. Measure 15 ounces - or roughly 2 1/4 cups - for the pie. Go ahead and feed the rest to a baby.
  • Beat the eggs. Add sugar and beat some more. Add heavy cream.
  • Combine the cooked squash purée with the egg batter.
  • Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl.
  • Add the spice mixture to the squash goop. Unless you want a mouthful of cloves, might as well stir again.
  • If your Thanksgiving table is filled with blue-ribbon bakers who can detect a little soft dough from across the room, blind-bake the crust for a flakier bottom. If you're anyone else - including Ms. Fountain, at times - you'll probably skip this step.
  • Pour the filling into the pie crust. Bake the pie at 350 degrees for 35 minutes. Or 45. Or maybe 50. But don't overbake. If the center jiggles like the back end of one of those music video dancers you wish the kids wouldn't watch, it's done. Serve with fresh whipped cream. After the kids go to sleep, Ms. Fountain says, whip in a shot of rum.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 153 milligrams, Sugar 15 grams, TransFat 0 grams

WINTER SQUASH PIE



Winter Squash Pie image

When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.

Provided by Jonathan Waxman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 15

2 pounds squash, butternut, hubbard, or kabocha
1/2 teaspoon kosher salt
2 tablespoons raw sugar, preferably demerara
4 tablespoons unsalted butter, divided
1 1/2 cups packed brown sugar
3 large eggs
3/4 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon lemon zest
1 cup all-purpose flour, plus more for kneading
1 1/2 tablespoons raw sugar, preferably demerara
1 stick unsalted butter, cut into half-inch cubes
kosher salt

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.

SAVORY WINTER SQUASH PIE



Savory Winter Squash Pie image

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

3/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter
2 to 3 tablespoons ice water
8 bacon strips
3 tablespoons maple syrup
3 tablespoons packed brown sugar
1 tablespoon maple syrup
1 tablespoon brown sugar
4 large eggs, room temperature
1 cup frozen cooked winter squash
1/2 cup whole milk
1/2 cup shredded Swiss cheese or part-skim mozzarella cheese
1/2 cup 2% cottage cheese
1/4 cup all-purpose flour
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Optional: fresh rosemary and fresh thyme leaves

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.

WINTER SQUASH PIE



Winter Squash Pie image

Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Tarts

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup squash, steamed
1 cup sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon mace
3 eggs
1 cup cream or 1 cup evaporated milk
1 pie crust (either store bought or your own recipe)

Steps:

  • Line a pie plate with pastry, crimp edge attractively and chill.
  • Preheat oven to 450°F.
  • Strain the cooked squash and set aside to cool.
  • Add sugar, salt and spices; mix thoroughly.
  • Beat the eggs, add cream and mix with squash.
  • Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.

MAPLE ROASTED WINTER SQUASH PIE



Maple Roasted Winter Squash Pie image

Provided by Food Network

Time 1h55m

Yield 8 servings

Number Of Ingredients 11

Basic pie dough recipe
2 pounds butternut squash
1/2 cup maple syrup
3/4 cup heavy cream
3/4 cup sugar
4 large eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 425 degrees.
  • Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
  • Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

WINTER SQUASH/PUMPKIN PIE



Winter Squash/Pumpkin Pie image

I do not like canned or processed pumpkin. I looked years for a recipe i like and this is it. To spice it up a bit try Captain Morgans spiced Rum. Prep time does not include the time to cook the squash or make the pie shell.

Provided by JanaBird

Categories     Pie

Time 1h10m

Yield 1-2 pies, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups cooked squash or 1 1/2 cups pumpkin
1 cup evaporated milk
3 eggs, beaten
1/4 cup rum
1/2 teaspoon vanilla
3/4 sugar
4 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
pie shell, baked

Steps:

  • Wash-peel and cube fresh pumpkin or squash.
  • Steam for one hour.
  • Drain in a colander for a long time mashing the pumpkin periodically.
  • This mixture freezes well in zip bags.
  • In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well.
  • Stir in the rest of the ingredients.
  • Pour the batter into the pie shell.
  • Bake at 300°F for one hour.

Nutrition Facts : Calories 154.3, Fat 5.7, SaturatedFat 2.7, Cholesterol 117.9, Sodium 274.1, Carbohydrate 14.2, Fiber 0.5, Sugar 9.3, Protein 6.4

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

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.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

SQUASH PIE



Squash Pie image

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

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

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

COILED GREEK WINTER SQUASH PIE



Coiled Greek Winter Squash Pie image

This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it's worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds pumpkin or winter squash, like kabocha, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the see
About 1/4 cup extra virgin olive oil
2 large leeks, white and light green part only, cleaned well and chopped
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1/2 cup (2 1/2 ounces/75 g) lightly toasted walnuts, chopped medium-fine
3 ounces feta cheese, crumbled (about 3/4 cup)
1/4 cup currants
1 egg
Salt and freshly ground pepper
3/4 pound phyllo dough, thawed and at room temperature (more if needed)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and place in the oven. Bake until tender, 40 to 60 minutes, depending on the type of squash and the size of the pieces. Every 15 minutes, use tongs to turn the pieces over so that different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle. Turn the oven down to 375 degrees
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring, until leeks are tender and just beginning to color, about 5 minutes. Remove from the heat and add to the squash. Stir in the mint, nutmeg, walnuts, feta, currants and 1 tablespoon olive oil. Season to taste with salt and pepper. Beat the egg and stir in.
  • Brush a 12-inch pie pan or cake pan with olive oil and line the bottom with parchment. Brush the parchment with olive oil
  • Unroll the phyllo dough. Keep it covered with 2 towels, the first one dry and the second one damp. Take a sheet of phyllo and place it on your work surface horizontally (with the long edge closest to you). Brush lightly with olive oil and place another sheet on top. Fold the two layers in half horizontally, with the folded edge at the bottom. Brush with a little more oil. Leaving a 1-inch border on the bottom and sides, and a larger border on the top, spread a thin line of the filling (about 3 heaped tablespoons) down the length of the phyllo. Fold the ends up over the filling, then fold the bottom edge over and carefully roll up into a cylinder about 1 inch thick. Place, seam side down, along the edge of the pan. Continue to wrap the filling and coil the ropes into the pan, starting each cylinder where the last one left off, until the pan is full. If any of the filling and phyllo remains, start another, smaller coil in another pan, or make a little pie
  • When the pie is assembled, brush the top with olive oil. Bake on the middle rack for 50 to 60 minutes, until nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving. You can serve this hot or warm. To serve, lift out pieces of the coil for each person

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 7 grams, TransFat 0 grams

SQUASH, WINTER HERB & CRISPY BUTTER BEAN PIE



Squash, winter herb & crispy butter bean pie image

Make this hearty squash pie to serve as an alternative vegetarian Christmas centrepiece. It's festive and contains plenty of herby flavour

Provided by Anna Jones

Categories     Dinner, Lunch, Main course, Supper

Time 2h40m

Number Of Ingredients 23

250g plain spelt flour , plus a little extra for dusting
125g cold unsalted butter , cubed
a few sprigs each of rosemary and thyme, leaves picked and finely chopped
1 lemon , zested
25g mature cheddar , grated
1 medium egg yolk
700g butternut squash , peeled and cut into 2cm cubes
2 tbsp olive oil
3 bulbs of garlic , cloves separated and peeled
1 tsp balsamic vinegar
1 tbsp runny honey
2 sprigs each of rosemary and thyme, leaves picked and finely chopped, plus extra to serve
220g lancashire cheese or mature cheddar, crumbled or cut into cubes
150g crème fraîche
½ lemon , juiced
1 tbsp wholegrain mustard
small bunch of parsley , finely chopped
dash of vegetarian Worcestershire sauce (optional)
2 large eggs , beaten
2 x 400g cans butter beans , rinsed and drained
a drizzle of olive oil
1 lemon , zested
2 sage sprigs, leaves picked and finely chopped, plus extra to serve

Steps:

  • Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.
  • Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.
  • Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.
  • Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.
  • Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.
  • Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short - you can patch up when lining the tin, if needed). Pour the filling into the pastry case.
  • Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.
  • Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.

Nutrition Facts : Calories 590 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

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From simplyrecipes.com


SAVORY WINTER SQUASH PIE RECIPE: HOW TO MAKE IT
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 …
From stage.tasteofhome.com


32 WINTER SQUASH RECIPES TO SQUASH THE COLD-WEATHER BLUES
2017-02-10 Our best winter squash side dish recipes help pad out the menu. For sweet squash recipes, nothing beats pumpkin pie, a classic recipe using pumpkin purée enriched with evaporated milk and brown ...
From saveur.com


50+ WINTER SQUASH RECIPES | COOKING LIGHT
Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree. 18 of 54.
From cookinglight.com


WINTER SQUASH PIE SWEETENED WITH COCONUT SUGAR
2012-10-14 2 cups cooked pureed winter squash 1 1/2 cups cream or half and half 1 teaspoon cinnamon 1/2 teaspoon sea salt 1/2 teaspoon powdered ginger 1/8 teaspoon ground cloves Instructions For the Crust Mix flour and salt. Cut in butter until the butter is the size of peas. Sprinkle in water, 1 tablespoon at a time.
From learningandyearning.com


WINTER SQUASH SOUP WITH PIE SPICES RECIPE - FOOD & WINE
Step 1. Preheat the oven to 350°. Season the kabocha, butternut and acorn squashes with salt and pepper and lay them cut side down on 2 large rimmed baking sheets. Pour 1 …
From foodandwine.com


DELICATA SQUASH PIE | KING ARTHUR BAKING
Roll the chilled, rested pie dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pan in the refrigerator while preparing the filling. Preheat the oven to 350°F. Cut the squash in half lengthwise, and use a spoon to scoop out the seeds. Bake, cut side down, in a 9" x 13" pan with 1/2" of water in ...
From kingarthurbaking.com


BUTTERNUT SQUASH PIE RECIPE - THE SPRUCE EATS
2021-03-24 It just requires cooking the squash first and creating a puree, which is not hard. You can bake the pie in an unbaked pie shell, either homemade or store-bought, or you can partially bake ( blind bake) the pie shell first; if your squash seems very watery and you are concerned about sogginess, feel free to partially bake the crust before filling.
From thespruceeats.com


17 WHOLESOME WINTER SQUASH RECIPES | THINK A BETTER LIFE
2021-12-14 Curry Butternut Squash Soup. This roasted delicata squash salad with heat pickled onion dressing is a superfood bonanza! It’s crammed with wholesome greens, nuts for protein and topped with a scrumptious dressing. AND it’s a wilt-free, no-lettuce salad that makes a wholesome and scrumptious lunch and dinner.
From thinkabetterlife.com


SQUASH PIE RECIPE | EATINGWELL
Directions Step 1 To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball. Step 2
From eatingwell.com


WINTER SQUASH WONDER PIE – LIVE WELL UTAH
2017-01-16 4 eggs, slightly beaten. 2 (12 oz.) cans evaporated milk. Directions. Preheat oven to 425 F. Prepare squash by washing, cutting and removing seeds. Cut the flesh into large cubes. Place the squash into a pot, adding enough water to cover the cubes. Boil for about 20 minutes or until the squash is fork tender.
From livewellutah.org


RECIPE: WINTER SQUASH PIE - THE NEW YORK TIMES
2010-11-18 Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside. 2. After it cools from blistering to merely hot, scrape the meat from the …
From nytimes.com


ROASTED BUTTERNUT SQUASH PIE | ALEXANDRA'S KITCHEN
2014-11-20 Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake at 400ºF on a parchment-lined baking sheet, until very soft, about an hour (but start checking after 45 minutes). When cool enough to handle, scoop out the flesh, transfer to a food processor and puree until smooth. Measure out 2 cups.
From alexandracooks.com


ENORMOUS WINTER SQUASH BECOME PIES, SALADS AND POCKETS OF …
2018-09-25 Preheat your oven to 204 C (400 F). In a skillet, heat a drizzle of oil and dab of butter over medium-high heat. Sauté the onion for a few minutes, until soft. Add the kale and garlic and a pinch ...
From cbc.ca


BUTTERNUT SQUASH PIE - KEVIN LEE JACOBS
2020-10-31 Instructions. Preheat the oven to 375°F. Line a 9-inch pie plate with pastry dough ( recipe here ), and crimp the edges in some decorate fashion. Spread the ginger snap crumbs over the bottom of the crust. Tip the eggs into a large bowl, …
From agardenforthehouse.com


SAVORY WINTER SQUASH PIE RECIPE: HOW TO MAKE IT
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.
From preprod.tasteofhome.com


WINTER SQUASH RECIPES – ARLINGTON GARDENS
2011-09-29 1/3 cup lard; 1 ¼ cup sifted flour; ½ tsp salt; 4-6 tbsps water; Cut lard into flour until like corn meal and small peas. Sprinkle water in a little at a time.
From jardinsdarlington.ca


SQUASH SUGAR PIE | RICARDO
Preparation. Preheat the oven to 350°F (180°C). Cut the squash in two horizontally. With a spoon, scoop out the seeds. Put the two halves on a baking sheet. Cut a thin slice off the bottom of each à squash halves so they will sit stable. Distribute half the ingredients into each of the halves. Cook for about 1 hour.
From ricardocuisine.com


89 BEST WINTER SQUASH RECIPES TO MAKE THE MOST OF YOUR KABOCHA ...
2020-11-05 These dishes featuring butternut, delicata, acorn, spaghetti, and kabocha squash and pumpkin include soups, stews, cakes, pies, pastas, curries, and more.
From epicurious.com


WINTER SQUASH PIE - EDIBLE EAST BAY
2020-11-11 Measure out 1½ cups of the roasted squash flesh and add it to a food processor or blender along with the eggs, sugar, heavy cream, and spice. Process until smooth. Prepare your pastry-lined pie pan and pour in the squash mixture. Bake until firm in center, about 50 minutes. Allow to cool and serve with whipped cream and grated nutmeg.
From edibleeastbay.com


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