The end result? Delicious.
Many people are confused about squash pie. It's very similar to pumpkin, but in my opinion, worlds better. It is made with fresh banana squash which lends a nice texture and a much more mild and pleasant flavor than that of pumpkin. The majority of pumpkin pies I've had use canned pumpkin in the recipe. This often makes the pie too sweet and yet can't cover up the strong, "pumpkiny" after taste. I'm just not a fan. My husband still prefers pumpkin (I guess it's what you grow up with), so I've promised to try one out next year, but this year I'm sticking with my favorite. It helps that the kids have loved it.
1 1/2 Cups Banana Squash (Steamed or baked until tender then mashed)
3/4 Cup Sugar
1/8 teaspoon Salt
2 Eggs (lightly beaten)
1 Tablespoon Melted Butter
1 Cup Rich Milk (Canned Evaporated Milk like Carnation)
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
1 pie shell (best pie crust recipe)
Pre-heat oven to 425 degrees F. Mix spices into sugar. Place all ingredients in a blender. Blend well. Fill unbaked shell (may be very full). If using frozen shells, make sure that they are well thawed before filling. Cover edge of shell with foil or an edge guard to protect from burning.
Bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake for 25-35 minutes until an inserted knife comes out clean.
I've found that allowing it to rest for a day helps the flavor develop. So, make it a day ahead. Top with fresh whipped cream and enjoy!
Have a Happy Day!