Yellow Squash Pie Recipes

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YELLOW SUMMER SQUASH CUSTARD PIE



Yellow Summer Squash Custard Pie image

This unusual summer squash pie is a custard-like dessert with a mashed summer squash filling. Use lemon or vanilla extract to flavor the pie filling.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 40m

Yield 8

Number Of Ingredients 18

For the Pastry:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons butter (well-chilled)
4 tablespoons shortening (well-chilled)
3 to 4 tablespoons ice water (or enough to hold the ingredients together)
For the Squash Filling:
5 medium summer squash (2 1/2 to 3 cups mashed)
1/2 teaspoon salt (plus more, to taste)
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1/4 cup heavy cream
1/4 cup melted butter
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Optional: grated nutmeg

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

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

YELLOW SQUASH PIE



Yellow Squash Pie image

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

2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
3/4 cup granulated sugar
4 tablespoons lemon extract
9 inches pie plate

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 SQUASH PIE



Yellow Squash Pie image

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

1 3/4 cups cooked yellow squash, drained
2 eggs
1 1/4 cups sugar
2 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon (optional)
cinnamon (optional)
unbaked pie shell

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



Grandma Williams' Squash Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

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.

GRANDMA WILLIAMS'S SQUASH PIE



Grandma Williams's Squash Pie image

"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.

Provided by Sunny Anderson

Categories     dessert

Time 1h25m

Yield Three 9-inch squash pies

Number Of Ingredients 7

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
  • Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

SQUASH CUSTARD PIE



Squash Custard Pie image

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

Steps:

  • In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

YELLOW SQUASH PIE



Yellow Squash Pie image

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

1 cup evaporated milk (PET)
2 eggs
1/2 cup honey or 3/4 cup sugar
1 teaspoon cinnamon
2 cups cooked yellow squash
1 (9 inch) unbaked pie shells

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

GRANDMA'S SQUASH PIE



Grandma's Squash Pie image

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts :

SUMMER SQUASH PIE



Summer Squash Pie image

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

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

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.

GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

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

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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

SQUASHED LEMON COCONUT PIE



Squashed Lemon Coconut Pie image

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

Provided by Dawn Eberly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 8

1 pastry for a 9-inch pie crust
1 cup grated yellow squash
½ cup white sugar
¼ cup butter, melted
3 eggs
1 tablespoon all-purpose flour
1 teaspoon lemon extract
1 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  • Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  • Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.3 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 184.4 mg, Sugar 12.7 g

YELLOW SUMMER SQUASH DESSERT PIE



Yellow Summer Squash Dessert Pie image

Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.

Provided by Debaylady

Categories     Dessert

Time 40m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 11

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts

Steps:

  • Preheat oven to 400 degrees. Defrost pie shells.
  • In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
  • Add the grated squash and still to blend together.
  • Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
  • Pour into pie shells. Sprinkle with nutmeg or brown sugar.
  • Bake 400 degrees about 25 minutes or until a knife comes out clean.

Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE



Aunt Marian's Summer Squash Custard Pie image

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

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

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.

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.

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.

YELLOW OR ZUCCHINI SQUASH PIE



Yellow or Zucchini Squash Pie image

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

4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired)
1 medium onion, chopped
1/2-1 cup butter
1 teaspoon oregano
1 teaspoon basil
salt and pepper
2 eggs, beaten
2 cups mozzarella cheese, shredded
1 (8 ounce) package crescent rolls
1 tablespoon Dijon mustard

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

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Chocolate Zucchini Bread – Our Best Bites. I’m always up for new dessert recipes, especially ones that enable me to utilize veggies (fresh or frozen) from my garden…zucchini bread, carrot cake, and pumpkin pie! Even though this recipe is for the green variety of zucchini, you can use the yellow zucchini (yellow summer squash) as well.
From momprepares.com


HOW TO COOK YELLOW SQUASH - 4 EASY WAYS - FAVORITE FAMILY RECIPES
2021-07-20 Here are our 4 favorite easy methods of cooking yellow Summer squash: Roasted (or Baked) – Cut in half, slice or cut into pieces. Brush with olive oil and season with salt. Bake at 400-degrees for 20-25 minutes or until tender. Throw some other veggies on there to make a delicious roasted vegetable medley.
From favfamilyrecipes.com


10 BEST YELLOW SQUASH SIDE DISH RECIPES | YUMMLY
2022-05-28 Yellow Squash Casserole Spicy Southern Kitchen. pepper, salt, medium onion, sour cream, egg, yellow squash, butter and 4 more. Yellow Squash Fritters! Sweet Tea and Cornbread. egg, oil, black pepper, garlic powder, butter, self rising flour and 3 more.
From yummly.com


ITALIAN SQUASH PIE | SOUTHERN LIVING
Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside. Step 3. Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
From southernliving.com


YELLOW SQUASH RECIPES | ALLRECIPES
Recipes for Your Yellow Squash Bumper Crop. Air-Fryer Roasted Veggies. 11. Cook your favorite vegetables with this quick and healthy air fryer recipe. Squash Casserole with Cream of Chicken Soup. 59. Low Carb Yellow Squash Casserole. 210. …
From allrecipes.com


10 BEST YELLOW SQUASH RECIPES | YUMMLY
2022-05-26 Yellow Squash Casserole Spicy Southern Kitchen. milk, Ritz Crackers, egg, mayonnaise, yellow squash, pepper, butter and 4 more. Yellow Squash Fritters! Sweet Tea and Cornbread. egg, yellow squash, black pepper, sweet onion, salt, garlic powder and 3 more.
From yummly.com


LEMON YELLOW SQUASH PIE RECIPE - FOOD.COM - PINTEREST
One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I didnt 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! Find this Pin and more on Recipe2 by Jackie Holmes. Yellow Squash Pie Recipe.
From pinterest.com


YELLOW SQUASH PIE RECIPE | RECIPELAND
Yellow Squash Pie Yellow Squash Pie Yellow Squash Pie. RELATED. Kabocha Squash Soup. Chard, Kale and Cheddar Phyllo Pie. Cooked Apple Pie Filling. Collections. Pie 2713; Squash 269; RELATED . Mini Pumpkin Whoopie Pies. Cream Cheese Peanut Snickers Pie. Cooked Apple Pie Filling. Low-fat Vegetable Pot Pie. Mississippi Mud Pie 2. Famous Pumpkin …
From recipeland.com


RECIPE: YELLOW SQUASH PIE - CBS NEWS
2013-11-23 Directions: Preheat oven to 350 degrees F. Wrap grated squash in a kitchen towel, and wring out any excess liquid. Put squash in a medium saucepan with the milk, 2 tablespoons sugar, and the salt ...
From cbsnews.com


YELLOW SQUASH PIE RECIPE | MYRECIPES
Pour mixture into pastry shell. Sprinkle with nutmeg. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add remaining sugar, one tablespoon at a time, beating until stiff peaks form. Spread over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until golden brown. Cool.
From myrecipes.com


YELLOW SQUASH PIE - RECIPE | COOKS.COM
1 unbaked pie shell. Cube and cook yellow squash in small amount of water until tender; drain and cool. In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together 2 to 3 minutes. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes, then 350 degrees for 35 more minutes or until set.
From cooks.com


SAVORY SUMMER SQUASH PIE - THAT SUSAN WILLIAMS
2020-09-30 Chill in fridge for at least 1 hour. Pre-heat oven to 400º. Roll dough to 1/8" thickness on a lightly floured surface. Place in tart dish/pie plate, and flute and trim excess pastry around edges. Pre-Bake crust for 3 minutes. Remove from oven, and gently prick sides and bottom of pastry with a fork.
From thatsusanwilliams.com


BAKED PARMESAN YELLOW SQUASH RECIPE - FIVEHEARTHOME
2022-04-19 Just cut your yellow squash into slices that are no more than ¼-inch thick (remembering that they'll shrink in diameter and thickness as they bake), arrange them on a baking sheet, and sprinkle them with salt and pepper (I actually like to use garlic salt for extra flavor). Then use a small spoon to top each piece of squash with a mound of ...
From fivehearthome.com


YELLOW SUMMER SQUASH PIE RECIPE (COCONUT CUSTARD PIE) - LOW …
2012-07-28 Then combine the ingredients using a food processor, blender, electric mixer, or whisked by hand. The mixture is then poured into a standard 9.5-inch pie pan and topped with additional flaked coconut. Then you bake the pie in a 350°F oven for …
From lowcarbyum.com


YELLOW SQUASH PIE - RECIPE | COOKS.COM
1 tbsp. lemon extract. 1 tbsp. flour. 2 eggs, beaten. Dash of salt. 1 unbaked pie shell. Cook squash, drain and mash. Mix all other ingredients together. Add squash. Pour into pie shell and bake at 375 degrees for 20-25 minutes or until firm.
From cooks.com


CRUSTLESS SQUASH PIE - BISCUITS & BURLAP
2017-06-06 Instructions. Melt butter in 12″ skillet over medium to medium-high heat. Saute’ onion in butter about 1 minute. Add squash and garlic and saute’ until squash in slightly limp, about 8 minutes. In a separate bowl stir together cheese, eggs, herbs, salt and pepper. Add squash/onion mixture to cheese mixture.
From biscuitsandburlap.com


THE BEST VEGETABLE PIE - TASTES BETTER FROM SCRATCH
2021-07-14 Make Ahead Instructions: To Make Ahead: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and kept in the fridge. To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a …
From tastesbetterfromscratch.com


YELLOW SQUASH PIE - RECIPE | COOKS.COM
1 c. grated yellow squash. 3 eggs. 1 rounded tablespoon flour. 1/2 stick butter. 1 tsp. lemon flavoring. 1 tsp. coconut flavoring. Mix well; pour into pie shell. Bake at 350 degrees for 35-40 minutes. Double for large pie and bake 50 minutes.
From cooks.com


10 BEST YELLOW CROOKNECK SQUASH RECIPES | YUMMLY
2022-05-27 Quick and Easy Broccoli Ginger Pork Stir-Fry 31 Daily. canola oil, soy sauce, yellow crookneck squash, sugar, cornstarch and 7 more. Yellow Zucchini Banana Walnut Muffins Yeah... Imma Eat That. yellow crookneck squash, oat …
From yummly.com


YELLOW SQUASH PIE - RECIPES | COOKS.COM
Cook squash, drain and mash.Mix all other ... together. Add squash.Pour into pie shell and bake at 375 degrees for 20-25 minutes or until firm.
From cooks.com


YELLOW SQUASH PIE RECIPES RECIPES ALL YOU NEED IS FOOD
Apr 07, 2022 · Roasted Butternut Squash Recipes 139,250 Recipes. Last updated Apr 07, 2022. ... pumpkin pie spice, brown sugar, butternut squash and 2 more. ... yellow onion, cayenne, nutmeg, butternut squash, black pepper and 9 more. Roasted Butternut Squash Soup A Girl And Her Home. butternut squash… From yummly.com
From stevehacks.com


SQUASH PIE | YELLOW SQUASH PIE RECIPE | BAKE WITH ME
Today I am cooking at home and making a sweet yellow squash pie. This is one of the ways to use that summer squash that is in season. Mush like a pumpkin pie...
From youtube.com


YELLOW SQUASH AND MOZZARELLA QUICHE WITH FRESH THYME RECIPE
2004-09-10 Step 1. Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist ...
From epicurious.com


YELLOW SQUASH PIE - BIGOVEN
INSTRUCTIONS. Place all ingredients, except nutmeg into blender or mixer. Blend until thick and frothy. Pour mixture into uncooked pie shell. Sprinkle liberally with cinnamon. Sprinkle edges of pie crust also. Bake at 400 degrees for 30 minutes or …
From bigoven.com


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