Squash Pie. Yep. I said it. At first I was really hesitant, but then I figured that we eat pumpkin pie and sweet potato pie, and both of those are pretty good. So why not try a squash pie?
I had a TON of yellow squash because for a few weeks at the end of the summer, we were getting them every week in our CSA. I used them in quiches and burritos and enchiladas and still had some leftover.
So in addition to taking a vegetable quiche to my grandma’s over Labor Day weekend, I decided to take a pie.
This came out pretty good. It is super thin — more like a tart than a pie. Also, I made it in a tart pan, so there’s that.
The flavors are pretty subtle. There’s not a ton of sugar, and squash has a mild flavor, so the almond really takes over here. I think it would be cool to try it again with vanilla extract instead of almond and see how that goes.
Overall, it was good. Not necessarily my favorite, but also I prefer my desserts to be overloaded with sugar and chocolate. But if you’re looking for a more subtle flavor, this may be it.
(Also, I think I might have over-cooked it a little bit because I was watching Doctor Who and got distracted. C’est la vie.)
Have you ever had a squash pie? What do you think of it?
Almond Squash Pie adapted from Food Network
1 1/2 cups flour
1/2 cup canola oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
2 medium yellow squash, sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup sugar
1 tablespoon almond extract
For the crust:
Mix together flour, oil, milk, sugar, and salt. Blend evenly. Spread mixture into a 9″ pie pan or tart pan, pushing dough evenly across the bottom and up the sides.
For the pie:
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, almond extract, and egg; blend until smooth. Pour the filling into the pie crust.
Bake until the filling is set, 45 minutes to 1 hour. Let the pie cool to room temperature before slicing and serving.
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Funday Monday from Still Being Molly and Lipgloss and Crayons
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Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the Floor, Twelve O Eight,Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
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