Posts Tagged ‘Squash Pie’

More squash gone bad!

Yesterday, Alan described his winter squash predicament and how he was able to turn his “lemons” into squash soup. We too are faced with a squash predicament. We plant cushaw squash which are beautiful winter squash that we typically have been able to store for a year or better…but not this year. We had way too much rain this year and our garden was never right because of it. Our cushaw (from seeds we saved) grew but the squash never got to their typical gigantic size. We waited and waited and finally decided it was time to harvest the cushaw regardless.

10_05_2008 001

(How cushaw should look)
10_11_2009 042(Cushaw going bad…note how the green is bleeding into the white)

When we usually store the squash, we make no special arrangements. They just sit in our kitchen as a bit of a fixture. We cook them as needed throughout the year. We started with the same method this year and quickly found we are not going to make it through the winter with cushaws.

10_05_2008 003(save the seeds…you can roast them or save them for next year’s garden)

I can’t bear to waste food though so we baked up a number of cushaw squash pies. Before you dismiss the idea, consider that a pumpkin is basically just a squash too…we’ll use essentially the same ingredients as you would for a pumpkin pie, except for the squash-for-pumpkin switch. In fact, a cushaw pie tastes very much like a pumpkin pie except it is much smoother and more mild (it’s hard to explain…but try it). If you bake up a number of these pies, you can freeze them very well for later!

10_05_2008 008(Ready to go in the oven…isn’t that a great color!?)

So, if you still have squash after making Alan’s soup, give cushaw pie a try! I think you could safely substitute any winter squash and have an excellent pie!

10_05_2008 010(ahhhhh…I see my next meal!)

Cushaw Squash Pie

4 eggs
4 cups pumpkin/cushaw (or 1 large can)
1 1/2 cups sugar
1 tsp salt
2 3/4 tsp pumpkin pie spice (or mix your own…see online)
2 large cans evaporated milk

Combine all ingredients and pour into prepared pie crusts. Bake at 425 for 15 minutes. Then reduce heat and bake at 350 for 45 minutes. Makes 2 pies.

Warren can also be found at My Home Among the Hills writing about the adventures of life in WV.

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