GRANDMA DARCY'S SQUASH PIE
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
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
BUTTERNUT SQUASH PIE
Smooth and silky, this Butternut Squash Pie can be made completely from scratch! This pie is sure to the highlight of any Holiday meal, or can be enjoyed anytime throughout the year.
Provided by Serene
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
- Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.
- Add the 2 cups of butternut squash puree to a large mixing bowl.
- In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
- Add the eggs and vanilla extract to the butternut squash. Stir to mix.
- Add the sugar mixture to the butternut squash mixture. Stir to combine.
- Slowly add in the milk while stirring. Set aside to prepare the pie crust.
- Preheat oven to 350 degrees
- Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
- Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
- Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
- Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
- Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
- Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
- Pour in the pie filling.
- Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
- Serve with fresh whipped cream on top and enjoy!
Nutrition Facts : ServingSize 1, Calories 428 kcal, Sugar 58 g, Fat 13 g, Carbohydrate 76 g, Protein 5 g, Cholesterol 78 mg
SQUASH AND BULGUR PIE
Provided by Molly O'Neill
Categories dinner, main course
Time 3h45m
Yield Six servings
Number Of Ingredients 11
Steps:
- Combine the bulgur and 3 1/2 cups cold water in a large bowl. Set aside to soak until the grains are tender, about 2 to 2 1/2 hours. Drain the bulgur through a colander lined with cheesecloth. Twist the cheesecloth around the bulgur and squeeze until all the water is extracted. Preheat the oven to 375 degrees. Spread the bulgur on a cookie sheet. Bake until lightly toasted, about 15 minutes. Set aside.
- Reduce the oven to 350 degrees. Brush the inside of the squash with maple syrup. Place on a cookie sheet. Cover with foil. Bake until soft, about 30 to 45 minutes. Remove the foil. Set aside to cool. Brush a 9-inch round baking dish with the oil. Set aside.
- Scoop the squash out of their shells and place in a large bowl. Add the eggs and chicken broth. Beat until smooth. Add the ginger and lemon rind. Add the bulgur. Stir until combined. Season with the salt and pepper. Pour the bulgur mixture into the oiled dish. Place the dish in a large baking pan. Half fill the surrounding pan with boiling water. Bake until set, about 40 minutes.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTERNUT SQUASH PIE
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
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.
BULGUR AND BUTTERNUT SQUASH
Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash dish, but it's healthier, lower in fat and wonderful. This is also a low glycemic dish. You can serve this as a side to meat, or serve as is with a side salad and some apple slices.
Provided by kelly in TO
Categories Grains
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
- Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
- combine the agave syrup with lemon juice, drizzle over and serve.
- The dish also goes well with cinnamon, chilli, coriander and nutmeg.
BULGUR AND SQUASH KEFTEH
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Provided by Martha Rose Shulman
Categories lunch, weekday, salads and dressings, main course, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
- Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
- Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 3 grams
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
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
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