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
YELLOW SQUASH PIE
My mom made this pie all the time growing up. It is really great for kids and those who don't like squash too much. It really is a pie- it's sweet and yummy. People are surprised when you tell them that it has squash in it. It can be frozen for the winter as well and is a great way to have yummy squash all year long. I even like eating them frozen- like ice cream.
Provided by Wanderer
Categories Pie
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place squash in blender.
- Add flour (sifted) and sugar into blender.
- Add eggs and milk into blender.
- Add other flavoring last in blender (lemon, vanilla).
- Blend well and pour into unbaked pie shell.
- Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
- Bake at 350 degrees for 30-45 minute or until custard is firm.
Nutrition Facts : Calories 274.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 91.4, Sodium 56.4, Carbohydrate 56.4, Fiber 0.6, Sugar 51, Protein 5
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.
YELLOW SUMMER SQUASH CUSTARD PIE
Steps:
- Gather the ingredients.
- In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
- Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
- Transfer the dough to a floured surface and lightly work it to make a cohesive dough . Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.
- Heat the oven to 400 F.
- On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
- Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.
- Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
- Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
- Gather the ingredients.
- 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. Drain the squash.
- Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
- In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream , melted butter , vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.
- Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
- Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.
Nutrition Facts : Calories 435 kcal, Carbohydrate 49 g, Cholesterol 135 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, Sodium 322 mg, Sugar 26 g, Fat 24 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE
Provided by Nancie McDermott
Categories Vegetable Bake Fourth of July Vegetarian Squash Zucchini Summer Family Reunion Yellow Squash Boil Advance Prep Required
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
- To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
- 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 still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
- In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
- Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
- Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.
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.
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
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.
More about "yellow squash pie by eddie recipes"
9 FABULOUS YELLOW SQUASH RECIPES - MOM PREPARES
From momprepares.com
YELLOW SQUASH PIE | RECIPE | SQUASH PIE, SQUASH PIE RECIPES, YELLOW ...
From pinterest.ca
YELLOW SUMMER SQUASH PIE RECIPE (COCONUT CUSTARD PIE)
From lowcarbyum.com
SQUASH PIE RECIPE EASY - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
A YELLOW SQUASH PIE RECIPE THAT’S SIMILAR TO A COCONUT CUSTARD PIE ...
From pinterest.com
BEST YELLOW SQUASH PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
YELLOW SUMMER SQUASH PIE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SUMMER SQUASH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
YELLOW SQUASH PUDDING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
YELLOW OR ZUCCHINI SQUASH PIE RECIPE - FOOD.COM
From pinterest.com
OLD-FASHIONED SQUASH PIE - A HUNDRED YEARS AGO
From ahundredyearsago.com
YELLOW SQUASH PIE - CHAMPSDIET.COM
22 YELLOW SQUASH RECIPES | ALLRECIPES
From allrecipes.com
YELLOW SQUASH PIE RECIPE | RECIPELAND
From recipeland.com
YELLOW SQUASH PIE RECIPE
From sm.hiloved.com
RECIPE FOR YELLOW SQUASH PIE - ONLINE RECIPES FROM HINDS JERSEY …
From hindsjerseyfarm.com
YELLOW SQUASH PIE | PIE RECIPES
From mail.recipegoldmine.com
YELLOW SQUASH PIE - BIGOVEN
From bigoven.com
RECIPES FOR YELLOW SQUASH PIE – RESEPDAPURKU
From resepdapurku.com
YELLOW SQUASH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES - EDDIES OF ROLAND PARK
From eddiesofrolandpark.com
RECIPE: YELLOW SQUASH PIE - CBS NEWS
From cbsnews.com
RECIPE: YELLOW SQUASH PIE - CBS NEWS
From arm.getmyip.com
RECIPES > BAKED GOODS > HOW TO MAKE YELLOW SQUASH PIE
From mobirecipe.com
YELLOW SQUASH PIE RECIPE | MYRECIPES
From myrecipes.com
LEMON YELLOW SQUASH PIE RECIPE - WEBETUTORIAL
From webetutorial.com
YELLOW SQUASH PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
YELLOW SQUASH PIE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
YELLOW SQUASH PIE RECIPE | BAKE WITH ME - YOUTUBE
From youtube.com
LEMON YELLOW SQUASH PIE RECIPE - FOOD.COM
From pinterest.co.uk
YELLOW SQUASH PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
YELLOW SUMMER SQUASH COOKBOOK PAPERBACK – MAY 15 2018
From amazon.ca
YELLOW SQUASH PIE BY EDDIE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love