Saturday, January 9, 2010

Golden Squash Pie

Golden Squash Pie



The other day, when my mother was visiting, we decided to make a pie.  A few weeks before we made apple and pumpkin pies, so we wanted something different.  I had gotten Mom a cookbook for Christmas - Taste of Home Winning Recipes.  I love Taste of Home cookbooks; I have the original cookbook and use it all the time.

So we leafed through the cookbooks and came up with Golden Squash Pie from the Winning Recipes book.  It was made from butternut squash, one of my favorites...  We whipped it up in no time - it was easy to make...

And the pie was absolutely delicious.  Even my sister, Cheryl, liked it.  I liked extra nutmeg on it. 

Mom took her cookbook home with her, and I had gotten attached to that cookbook.  It contained recipes my cookbook didn't have.  Better recipes.  Of course, the grass is always greener...  So I thought I'd have to call her and have her look up recipes for me every now and then.  But then today I looked online, and sure enough, I found Taste of Home recipes on their website.  Too cool!  Who needs a cookbook when we have the internet? 

Here's the Golden Squash Pie recipe found here:  I cut the recipe in half to make only one pie instead of two.

12-16 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
4 eggs
4 cups mashed cooked butternut squash
1 cup buttermilk
1/4 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 unbaked pastry shell (9 inches)
Ground nutmeg, optional

Directions
In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil.

Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator. Yield: 2 pies (6-8 servings each).

Nutrition Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 66 mg cholesterol, 349 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

6 comments:

AJ-OAKS said...

Now that looks yummy! My first thought was a custard pie. Boy was I wrong! Hmmm, looks like I will have to try my hand at baking a pie now. Thanks for the recipe.

Gail said...

Now you've done it...I want pie!

Poconoangel said...

Lynn- When I make a pumpkin pie from scratch I like to use butternut squash. I use the ginger and cinnamon and everything that goes into the pumpkin pie and it tastes better than pumpkin Pie!

Razzberry Corner said...

Cindy - You know, I've been dieing to make a custard pie...

Gail - Yeah, me too!

Barb - I'll have to try that next time! It sounds real good. Thanks for the info!

-Lynn

Dog Trot Farm said...

Your pie looks to pretty to eat! Nothing tastes better on a chilly evening than warm pie and a glass of milk. Yummy.

Robin said...

You know, I never had a squash pie until this winter. I used some of my Banana Pink Jumbo and it was amazing. If someone had told me how good squash pies were, I don't think I would have believed them before. Now I am hungry for a squash pie again....