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
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
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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
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
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