Savory Squash Pie Recipes

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

SUMMER SQUASH PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

SAVORY SQUASH PIE

Steps:

• Thaw phyllo dough following package directions.
• Preheat oven to 400 degrees.
• Peel and seed winter squash. Cut into 1-inch pieces.
• Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
• In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
• Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
• Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
• Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
• Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
• Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
• Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
• Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.

SAVORY WINTER SQUASH PIE

Steps:

• In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.

YELLOW OR ZUCCHINI SQUASH PIE

Steps:

• Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
• In a small bowl mix together the eggs and the cheese; add to the squash mixture.
• Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
• Bake at 350 degrees for 30 minutes.

SQUASH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
• Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

GREEK CRUSTLESS BUTTERNUT SQUASH SAVORY PIE - BATZINA

Steps:

• Preheat oven at 350 degrees F (180 C)
• In a large bowl mix the milk, the egg, feta (save a handful for sprinkling on top), olive oil and ½ teaspoon salt.
• Add the butternut squash and mix.
• Add the flour gradually until you have a thickish dough, it should not be very dense.
• Empty dough in a large greased pan, the thickness of the dough should be about less than an inch deep-not higher.
• Sprinkle with the rest of the crumbled feta.
• Bake for about an hour until golden.
• Serve slightly cooled with freshly ground pepper. You can also drizzle some honey.