How To make Yellow Squash Pie

THE PERFECT WAY TO COOK AND EAT SUMMER YELLOW SQUASH AND YELLOW ZUCCHINI/OLD SCHOOL FRIED SQUASH

OLD SCHOOL FRIED SQUASH AND YELLOW ZUCCHINI

This is my absolute favorite way to eat squash and zucchini
Very simple and easy

RECIPE:
2# yellow squash
1 cup buttermilk
Salt and pepper to taste
2 cup all purpose flour

Season squash with salt and pepper
Add to buttermilk and let set for 30 minutes
Remove from the buttermilk and dust with flour
Fry in vegetable oil until golden brown and crispy

Enjoy with ranch dressing or even ketchup

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Homemade Winter Squash Pie with Lard Crust and Cinnamon Brandy Whipped Cream!!!

Thanksgiving is NEXT WEEK! And Sarah is planning something DIFFERENT than plain old Pumpkin Pie. She's using Canada Crookneck squash for her pie with homemade lard crust and cinnamon brandy whipped cream!

#nopumpkinpie #thanksgivingmeal #squashpie

Lard Pie Crust Ingredients:
3 cups flour
1 cup lard
Dash salt
Ice water as needed

Squash Pie Ingredients:
4 cups squash puree
4 eggs
1/2 cup milk
1 cup sugar
2 tsp vanilla
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ginger
2 pie crusts

Cinnamon Brandy Whipped Cream Ingredients:
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp cinnamon
1/2 tsp brandy extract

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MeMe's Recipes | Yellow Squash and Zucchini Casserole Video

Summertime means squash in the south! Here is an easy recipe for yellow squash and zucchini!

#memesrecipessc #shineforjesus #zuchinni #squash #casserole #casserolerecipe

Original Film Date: 7/11/22

Bill Green's Butternut Squash Pie

Just in time for the fall season, Bill Green's butternut squash pie. Give this a try for your upcoming holiday cooking.

Butternut Squash Pie

This is my favorite version of Butternut Squash Pie. It's light, custardy, and not too sweet! Ingredients are listed below:

For the crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, diced
1/3 cup ice water

For lining the crust:
5 ginger snap cookies, finely crushed

For the filling:
3 large eggs
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon pure vanilla extract
2/3 cup heavy cream
2 cups butternut squash puree

Butternut Squash Pie | from scratch | SisterDIY.com

#butternutsquashpie #falldesserts #pumpkinpie #substitute #butternutsquash

Filmed and edited by my son, Iman Muhammad.


Recipe:
Ingredients
1 unbaked and chilled 9-inch pie shell
1 large butternut squash cooked and pureed, about 2 cups pureed squash
1 cup light brown sugar
3 large eggs
3/4 cups half-and-half
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla

Instructions
Cut the stem off of your squash and then cut the squash in half lengthwise. Scoop out the seeds. Place the squash, cut side down, on a parchment-lined baking pan.
Bake at 375 degrees for 35 to 45 minutes, or until the squash is tender and can be easily pierced with a fork.
After the squash cools, peel and mash or puree the squash until good and smooth. Measure 2 cups of the squash and set aside.
Reduce oven to 350 F to bake your pie.
In a mixing bowl with electric mixer, beat the squash with the brown sugar until well combined. Add eggs, half and half, pumpkin pie spice, salt, flour, butter, and vanilla. Beat until well blended.
Pour the filling into the chilled pie crust and place on the center oven rack.
Bake for 45 to 55 minutes, or until set. Check after about 35 minutes.
When the filling is set, transfer the pie to a rack to cool.
Serve warm or at room temperature with a dollop of whipped cream. Enjoy!
Recipe Notes:
I bake my pie with a pie crust protector for the entire time. You can also make a ring to protect your pie crust from getting too brown with foil.
If you don’t have pumpkin pie spice, you can alternately use 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and1/4 teaspoon ground ginger.
This pie can also be made in a blender or a food processor.
This pie is also great served chilled.

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