Recipe for squash pie

[Guest guest]

These are recipes given to me by Murray Snyder. He does not add spices, but I did add cinnamon, nutmeg a pinch of cloves and ginger.

I used buttercup squash in my pie today. It is cooling as I speak. Last week I used acorn.

Pie Crust.

1. Pour boiling water over 1 cup of rolled oats with pinch of s ea salt. Enough to make the oats almost sticky.

2. Cover and let sit 15 minutes

3. Press into pie shell

4. Add filling.

Unsweetened squash pie.

1 large buttercut squash or Hokkaido pumpkin, peeled and cubed

1 medium onioin, diced

pinch sea satl

water to cover while cooking.

Place cubed squash and diced onions in pot. Add salt and water. Cook until squash is soft and puree( I used a blender). Then evenly distribute pureed squash and onions in the crust. Bake at 75 degrees for approximately 25-30 minutes or until golden. My oven it takes 40 minutes.

Note: On puree process. I do not use any of the liquid leftover from boiling squash, however I keep as a soup base. So sweet and nice, or I just have a cup of the liquid in afternoon

Apple Squash Pie Filling

1 medium buttercup squash cubed

4-5 medium apples sliced

pinch sea salt.

Plase squash and apples in a pot with just enough water to lightly cover the bottom of the pot. Cover and cook until squash becomes soft. Puree. Place filling in pie shell. Bake at 375 for 25-30 minutes or until golden. Note: you may also place sliced apples or sprinkle chopped walnuts areound the edge of the pie filling before baking for a more attractive and delicious dish.

Squash Pie

1 large buttercup squash or Hokkaido pumpkin peeled and cu bed

1 cup rice syrup or amasake

1/4 tsp. sea salt

water to cover.

Cook squash in pot with salt with approximately enough water to cover . Cook until squash soft. Puree should be thick. If it is too thick , add a little water. If too thin, cook on a low flame until water evaporates. . Then add yinnie syrup or amasake

Place crust in pie plate and cut two or three small slits in bottom. Partially bake at 375degrees for 10 minutes. R emove from oven and fill with puree. Bake at 375 for 30 minutes or until crust is golden.

Reggie.. This is it. Hope you enjoy.

Diane M/Florida