Solutions for extra squash: Squash Pie
I’ve made tons of squash soup lately, but I can’t resist buying squash this time of year. So I bought a gorgeous Cinderella squash, orange and squat and lovely. And I cut it in half, put it in a pan with an inch of water (cut side down) and roasted it til soft. Took it out, drained the water, turned the halves over and let them cool. Then I scooped out the seeds and cut off the skin and put the squash in a container in the fridge. What next? Pie, that’s what. No, really. You'll love it. And it's far better for you than most of the pumpkin pie recipes floating around out there. Also lighter.
Either make a crust or buy your favorite pre-made crust. Pre-bake it or you’ll end up with a soggy mess. Consider a nut crust, if you're making one; the nuts give a textural contrast to the filling.
Extra Squash Pie
2 1/3 cups squash
2/3 cup brown sugar
¼ teaspoon salt
1 teaspoon vanilla
2 teaspoons Kitchen Imp pumpkin pie spice
1 ¼ cup milk
5 tablespoons butter, melted and mostly cooled
Beat the eggs. Whisk in the squash, brown sugar, salt, vanilla, pumpkin pie spice, and milk until combined. Beat in the butter and pour the mixture into your prebaked pie shell. Mine took about 50 minutes, but you want to cook until the whole filling is just set.
I had extra filling, which I cooked up in a ceramic dish. It’s a great custard.
You may gild the lily with whipped cream, but the pie doesn’t really need it.