Almond Squash Pie

7 Oct

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.

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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?

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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
1 egg

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.

Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the FloorTwelve O Eight,Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

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4 Responses to “Almond Squash Pie”

  1. Anonymous October 11, 2013 at 6:40 pm #

    This is a fabulous Squash Pie, I can’t wait to try this recipe. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
    Miz Helen

    • Alyson October 11, 2013 at 8:04 pm #

      Of course, I’m happy to share with your link-up! Thanks so much for visiting. If you try the recipe, let me know how you like it!

  2. Miz Helen October 19, 2013 at 2:16 pm #

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Sure hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

    • Alyson October 21, 2013 at 12:58 pm #

      Wow, thank you!

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