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.
Prep: 15 min. Bake: 1 hour
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
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.