North GA Candy Roaster Squash Pie

Posted by Jennifer Dixon on 15th Aug 2016

North GA Candy Roaster Squash Pie

So the other day I mentioned that we made a pie with some of the North GA Candy Roaster Squash we are growing. This is the first year we grew this winter squash and was impressed with it's vigorous vines and prolific flowers. The squash, which actually grows more like a pumpkin than a summer squash, keeps well through the winter . It also grows quite large since the one we picked weighed over 7 pounds. Not bad if your growing for food and seed. So I got to thinking since it's similar to a pumpkin I wonder if you can substitute it for pumpkin in a pumpkin pie, and yes you can! It's actually quite good and has a nutty flavor. 

We first peeled the squash and then placed it in our pressure cooker which worked great since I needed puree for the pie. I then made a crust while the squash was cooking. Once the squash was done done I added the filling ingredients to my puree and baked it. It was delicious. So I thought I would share this recipe for those bakers out there who love to bake and are looking for a new dish. Hope you enjoy and I'll add a picture below the recipe.

Recipe:

Filling

2 Cups Candy Roaster Puree

1/2 Cup Sugar

2 Tbsp. Flour All Purpose

1/2 Cup Milk

2 Eggs

1/2 Tsp. Vanilla

4 Tbsp Butter

1/4 Tsp. Pumpkin Pie Spice

1 Pinch of Salt


Deep Dish Pie Crust

2 Cups Flour All Purpose

1/2 Cup Shortening

1 Egg

1/4 Cup Water

2 Tbsp. Vinegar

1 Tsp. Sugar 

1 Pinch of Salt



First make the pie crust and the pre bake at 350 for 15-20 minutes. Then take it out let it cool. After you'll want to make your filling with all the ingredients listed above. Then add your filling to the crust and bake for 40 to 50 minutes at 375. It may get done sooner or later depending on your oven. So just keep and eye on it. 

Hope you enjoy