Prep 20 mins
Cook 50 mins
Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup squash, steamed
- 1 cup sugar
- 3⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon mace
- 3 eggs
- 1 cup cream or 1 cup evaporated milk
- 1 pie crust (either store bought or your own recipe)
- Line a pie plate with pastry, crimp edge attractively and chill.
- Preheat oven to 450°F.
- 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.
Molly you've done it again! Another favorite from my childhood! Bless you! Jelly