Yellow Squash Cream Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
• Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
• Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Steps:

• In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Steps:

• Preheat oven to 350 degrees F.
• Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
• In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
• Add lemon extract.
• Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
• Serve cold. Tastes like lemon custard.
• Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).

Steps:

• Place squash in blender.
• Add flour (sifted) and sugar into blender.
• Add eggs and milk into blender.
• Add other flavoring last in blender (lemon, vanilla).
• Blend well and pour into unbaked pie shell.
• Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
• Bake at 350 degrees for 30-45 minute or until custard is firm.

Steps:

• Cook zucchini in water until tender.
• Drain then put in refrigerator for 10 minutes.
• Drain zucchini.
• Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
• Pulsing until creamy.
• Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
• Bake at 325 for 65 minutes or until a knife comes out clean.

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
• In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
• Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
• Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
• Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.