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Butternut Squash Pie

3 Nov

In my last CSA pick up of the season, I received a gigantic butternut squash. This veggie was insanely enormous. Instead of roasting and eating it for days, I decided to take half and make a pie in honor of Halloween. I’ve never made butternut squash pie before, and found a pretty basic recipe online. The end result was simple, light and delicious. I added a few pecans on top for a crunchy texture to the smooth pie. After a piece of this treat, I was ready for tricks with a scary skeleton, Buzz Lightyear, a group of amazing adults and a cooler full of beer.

Butternut Squash Pie
Serves about 8/adapted from this recipe

Here’s what I used:

  • 1 1/2 cups cooked and pureed butternut squash (about half a large squash)
  • 1 cup light brown sugar
  • 3 eggs
  • 3/4 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 1 9″ pie crust (chilled)
  • whole pecans to top as desired (not necessary but a great addition)

Here’s what I did:

  1. Mix together squash puree and sugar until combined.
  2. Add in eggs, milk, spices, salt, flour, butter and vanilla and mix thoroughly.
  3. Pour filling into the pie crust and top with pecans.
  4. Bake at 350 degrees for about 45 – 50 minutes or until top of pie is set.
  5. Cool before serving.



Summer Squash Cupcakes

30 Jul

I knew there would be some summer squash in my future this week and I found this recipe from Farmer Dave’s website (my CSA hook up). It’s actually a recipe from Jessica Seinfeld’s Deceptively Delicious. Brilliant! I need to get my hands on this book soon to get more veggie fabulous ideas. If the other dessert recipes are anything like this one, I’ll be a happy bunny. They were a bit dense, but I chalk that up to being a little rough with my egg whites (they’re technically angel food cake cupcakes). I decided to make a little honey almond whipped cream to top off these treats. SHOUT OUT: Thanks, V, for the killer pics!

Summer Squash Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 5 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup summer squash puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Here’s what I did:

  1. Beat egg whites, cream of tartar and salt in a mixer for about 5 minutes until whites stiffen.
  2. Fold in remaining ingredients with a spatula (gently! I think I was mean to my egg whites)
  3. Pour in lined muffin tins and bake at 350 degrees for about 20 minutes.
  4. Cool completely before topping.
  5. For the whipped cream, I added a teaspoon of almond extract and a little granulated honey….yummy.