Posted by: Becky 11-15-99 10:20 PM
Butternut Squash Pie
3 cups cooked sieved squash
2 tsp. vanilla
1 1/2 cups sugar
1 cup canned milk
4 eggs, separated
1 stick butter or oleo
2 Tbsp. cornstarch
pinch of salt
Preheat oven to 350° F.
Cook squash, sugar, milk, egg yolks, butter, vanilla, cornstarch and salt over low heat until thick. Pour into baked pie crust.
Beat egg whites until foamy; sweeten to taste.
Beat until stiff and glossy. Spread over filling.
Bake in preheated oven at 325 degrees to 350 degrees until meringue is brown.
Makes 2 pies.
Pie II
2 cups squash, cooked and mashed
1 stick margarine
1 1/4 cups sugar
1 (5 oz.) can evaporated milk
1 Tbsp. vanilla flavoring
2 eggs, slightly beaten
1 box instant vanilla pudding mix
Preheat oven to 350° F.
Combine all ingredients; add pudding last.
Pour into 1 unbaked pie shell.
Bake for about 30 minutes in preheated oven at 350 degrees.
Serve warm with whipped cream.
Savory Butternut Squash Pie
2 lb. butternut squash (or use 2 c. frozen squash)
1/4 cup butter or margarine
2 Tbsp. light or dark brown sugar, firmly packed
3 large eggs, separated
3 Tbsp. all-purpose flour
2 Tbsp. minced onion
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1 cup tart apple, peeled, cored and diced
1 (9-inch) pastry shell (optional)
Preheat oven to 375° F.
Wash squash and pierce several times with a fork. Place it in a baking dish and bake in a 375 degrees oven until very soft when pierced with a fork, 45 to 60 minutes.
Remove squash from oven and cut in half lengthwise. Scoop out seeds and discard. Scoop out pulp and measure 2 cups packed down.
In a large bowl, cream butter and sugar. Beat in egg yolks, flour, onion, parsley, lemon juice, salt and squash. Fold in apple.
In a small bowl, beat egg whites until they hold stiff straight peaks. Fold into squash mixture.
Turn into a greased 2 quart casserole or an unbaked 9-inch pastry shell.
Bake in preheated 375 degrees oven until a knife comes out clean, about 1 hour.
Let stand 10 minutes before serving.
Baking time: 1 hour.
Serves 8.