Mix sugar, salt and spices.
Blend well into squash filling. Beat the eggs separately.
Add milk to eggs and stir well.
Blend into squash mixture.
Pour into 9-inch pie plate lined with crust. Preheat oven to 425\u00b0.
Bake 20 minutes at 425\u00b0 and then 45 minutes at 375\u00b0.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
nd a pie pumpkin, here's a tip: butternut squash taste almost
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.
steaming works well) enough yellow squash (crookneck, not butternut or such
Add sugar, salt and pumpkin pie spice together.
In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
Mix in sugar mixture on slow to medium speed.
Mix well.
Pour into piecrust.
Bake at 450 for 10 minutes.
Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.
Line a pie plate with pastry, crimp edge attractively and chill.
Preheat oven to 450\u00b0F.
Strain the cooked squash and set aside to cool.
Add sugar, salt and spices; mix thoroughly.
Beat the eggs, add cream and mix with squash.
Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.
Halve the squash and scoop out seeds and pulp.
Cut squash into 1-inch cubes and steam until tender (about 15 minutes).
Let cool a bit.
Use a spoon to scrape flesh off peel.
Puree squash in a food processor until smooth.
Place 1 3/4 cup pureed squash in a food processor bowl.
Add all remaining ingredients; mix well.
Pour into crust and bake in a preheated 425\u00b0 oven for 15 minutes.
Turn heat down to 350\u00b0 and bake another 45 minutes.
Top with whipped cream.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
I cook ahead \"buttercup\" squash and put in freezer. (Can use canned, but not the same flavor.) Line plate with uncooked crust. Put squash, sugar and spices in electric beater.
Add eggs.
Beat well.
Add scalded milk and pour into uncooked crust.
Bake at 425\u00b0 for 15 minutes, then at 350\u00b0 for balance of time, approximately 45 minutes.
ith aluminum foil and arrange squash chunks, flesh-side up, on
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
Cut squash into pieces that will fit
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
Bake at 400\u00b0F for ten minutes, then turn oven down to 350\u00b0F and cook for 35 minutes or until set (pie doesn't juggle when moved).
Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.
o 240\u00b0 on a candy thermometer.
Remove from heat
Place squash and 1/2\"-inch of water in microwave-safe dish. Microwave squash 10 minutes or until soft; drain, let cool slightly and puree. Set aside.
Prick pie shell with fork tines; bake 12 minutes. Set aside.
Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg, and vanilla; puree 1 minute, until smooth.
Pour mixture into prepared pie shell; bake 50 minutes until filling is firm and knife inserted near middle comes out clean.
egrees.
Cut the acorn squash in half lengthwise and scoop
Pierce the squash with a knife in several