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
YELLOW SQUASH PIE
Make and share this Yellow Squash Pie recipe from Food.com.
Provided by Julesong
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
- In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
- Add lemon extract.
- Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
- Serve cold. Tastes like lemon custard.
- Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).
Nutrition Facts : Calories 167, Fat 3, SaturatedFat 0.9, Cholesterol 124.1, Sodium 45.5, Carbohydrate 26.8, Fiber 0.5, Sugar 25.9, Protein 4.2
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
YELLOW SQUASH DESSERT
Wonderful way to get kids to eat squash. I've made this for years, and haven't found anyone who didn't like it. Its creamy, easy and delicious.I used to tell my kids it was a dessert pudding, and it was years before they realized they were eating squash. It has a nice vanilla taste. You can use splenda as a substitute for the sugar. Hint: Precook your squash by peeling, seeding, cubing and boil it in enough water to cover it, for about 20 minutes, then drain throughly.
Provided by Lou6566
Categories Dessert
Time 50m
Yield 1 13X 9 pan, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
- -Pour mixture into a buttered 9" X 13" casserole dish.
- -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
- -Serve slightly warm with whipped cream.
Nutrition Facts : Calories 496.2, Fat 30.1, SaturatedFat 12.5, Cholesterol 105.3, Sodium 366.4, Carbohydrate 47.8, Fiber 1.1, Sugar 33.9, Protein 8.7
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
YELLOW SQUASH PIE
Something great for those who love pie's like pumpkin, and dislike squash in general. I personally do not like squash but when I made this, I couldn't believe it, I loved it!
Provided by pulp_fiction_88
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
- In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
- Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved).
- Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.
Nutrition Facts : Calories 1954.4, Fat 89.1, SaturatedFat 29.8, Cholesterol 445.1, Sodium 1371.1, Carbohydrate 257.6, Fiber 10.8, Sugar 146.1, Protein 44.4
LEMON YELLOW SQUASH PIE
This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!
Provided by Chef Mommie
Categories Pie
Time 48m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 574.8, Fat 28.9, SaturatedFat 11.8, Cholesterol 123.5, Sodium 371.8, Carbohydrate 73.1, Fiber 2, Sugar 50.7, Protein 6.6
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