Yellow Squash Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER SQUASH PIE

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Summer Squash Pie image

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

YELLOW SQUASH PIE

Make and share this Yellow Squash Pie recipe from Food.com.

Provided by Julesong

Categories     Dessert

Yield 6-8 serving(s)

Number Of Ingredients 5



Yellow Squash Pie image

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).

Nutrition Facts : Calories 167, Fat 3, SaturatedFat 0.9, Cholesterol 124.1, Sodium 45.5, Carbohydrate 26.8, Fiber 0.5, Sugar 25.9, Protein 4.2

2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
3/4 cup granulated sugar
4 tablespoons lemon extract
9 inches pie plate

CHICKPEA SQUASH POT PIE

This dish is inspired by Molly's braised brisket but made vegetarian...with protein-packed chickpeas instead of beef. She incorporates all the same flavors of her favorite braised brisket dish, including its signature full-bodied red wine heartiness, then makes it extra special by covering it with a za'atar-speckled blanket of crispy phyllo.

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 23



Chickpea Squash Pot Pie image

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.

1 tablespoon extra-virgin olive oil
2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled
2 medium carrots (250 grams), cut into 1/2-inch chunks
2 stalks celery (150 grams), cut into 1/2-inch chunks
1 medium yellow onion (190 grams), chopped
Kosher salt
1 tablespoon fresh thyme leaves
2 teaspoons za'atar, plus more for sprinkling
1 teaspoon paprika
Pinch cayenne
4 cloves garlic, chopped
1 cup dry red wine, such as Cabernet Sauvignon
2 cups vegetable broth
One 15-ounce (470-gram) can crushed tomatoes
Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed
1/4 cup (8 grams) chopped fresh Italian parsley, plus more for garnish
1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks
1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks
1 bay leaf
1 tablespoon apple cider vinegar
1 tablespoon honey
9 to 10 sheets phyllo
Flaky salt, for sprinkling

YELLOW SQUASH PIE

My mom made this pie all the time growing up. It is really great for kids and those who don't like squash too much. It really is a pie- it's sweet and yummy. People are surprised when you tell them that it has squash in it. It can be frozen for the winter as well and is a great way to have yummy squash all year long. I even like eating them frozen- like ice cream.

Provided by Wanderer

Categories     Pie

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9



Yellow Squash Pie image

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.

Nutrition Facts : Calories 274.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 91.4, Sodium 56.4, Carbohydrate 56.4, Fiber 0.6, Sugar 51, Protein 5

1 3/4 cups cooked yellow squash, drained
2 eggs
1 1/4 cups sugar
2 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon (optional)
cinnamon (optional)
unbaked pie shell

LEMON YELLOW SQUASH PIE

This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!

Provided by Chef Mommie

Categories     Pie

Time 48m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 7



Lemon Yellow Squash Pie image

Steps:

  • Pre-heat oven to 350.
  • Wash and peel the squash.
  • Cut squash in half, length wise.
  • Scoop out the seeds and grate.
  • Mix all the ingredients together with the squash.
  • Put mix in pie shell and bake for 45 minutes on lower rack.

Nutrition Facts : Calories 574.8, Fat 28.9, SaturatedFat 11.8, Cholesterol 123.5, Sodium 371.8, Carbohydrate 73.1, Fiber 2, Sugar 50.7, Protein 6.6

1 cup squash
1 cup sugar
3 teaspoons all-purpose flour
2 eggs
1/4 cup butter (melted)
2 teaspoons lemon extract
1 pie shell (regular)

YELLOW OR ZUCCHINI SQUASH PIE

This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.

Provided by southern chef in lo

Categories     Cheese

Time 40m

Yield 1 10-inch pie, 6-8 serving(s)

Number Of Ingredients 10



Yellow or Zucchini Squash Pie image

Steps:

  • Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
  • In a small bowl mix together the eggs and the cheese; add to the squash mixture.
  • Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 411, Fat 28.1, SaturatedFat 15.8, Cholesterol 151.1, Sodium 602.4, Carbohydrate 25.1, Fiber 2.6, Sugar 5, Protein 15.4

4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired)
1 medium onion, chopped
1/2-1 cup butter
1 teaspoon oregano
1 teaspoon basil
salt and pepper
2 eggs, beaten
2 cups mozzarella cheese, shredded
1 (8 ounce) package crescent rolls
1 tablespoon Dijon mustard

SQUASH PIE

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10



Squash Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

YELLOW SUMMER SQUASH DESSERT PIE

Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.

Provided by Debaylady

Categories     Dessert

Time 40m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 11



Yellow Summer Squash Dessert Pie image

Steps:

  • Preheat oven to 400 degrees. Defrost pie shells.
  • In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
  • Add the grated squash and still to blend together.
  • Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
  • Pour into pie shells. Sprinkle with nutmeg or brown sugar.
  • Bake 400 degrees about 25 minutes or until a knife comes out clean.

Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts

SQUASHED LEMON COCONUT PIE

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

Provided by Dawn Eberly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 8



Squashed Lemon Coconut Pie image

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.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.3 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 184.4 mg, Sugar 12.7 g

1 pastry for a 9-inch pie crust
1 cup grated yellow squash
½ cup white sugar
¼ cup butter, melted
3 eggs
1 tablespoon all-purpose flour
1 teaspoon lemon extract
1 teaspoon coconut extract

ZUCCHINI (OR YELLOW SQUASH) CREAM PIE

Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.

Provided by Suzyhomemaker

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11



Zucchini (or yellow squash) Cream Pie image

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.

2 cups peeled and chopped zucchini or 2 cups yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9 inch pie shell

More about "yellow squash pie recipes"

YELLOW SUMMER SQUASH CUSTARD PIE RECIPE - THE SPRUCE …
2004-07-30 Slice the squash into 1/4-inch slices. Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 …
From thespruceeats.com
4.4/5 (63)
Total Time 40 mins
Category Dessert, Pie
Calories 435 per serving
yellow-summer-squash-custard-pie-recipe-the-spruce image


22 YELLOW SQUASH RECIPES
2020-09-02 Dianne. This simple, five-ingredient recipe really lets the squash shine through. "If you've got fresh dill in your garden, substitute two to three fresh sprigs of dill for the dried dill weed," recommends recipe creator Sally Bess. …
From allrecipes.com
22-yellow-squash image


YELLOW SQUASH PIE - BIGOVEN.COM
INSTRUCTIONS. Place all ingredients, except nutmeg into blender or mixer. Blend until thick and frothy. Pour mixture into uncooked pie shell. Sprinkle liberally with cinnamon. Sprinkle edges of pie crust also. Bake at 400 degrees …
From bigoven.com
yellow-squash-pie-bigovencom image


SQUASH PIE | YELLOW SQUASH PIE RECIPE | BAKE WITH ME - YOUTUBE
Today I am cooking at home and making a sweet yellow squash pie. This is one of the ways to use that summer squash that is in season. Mush like a pumpkin pie...
From youtube.com


SQUASH PIE | YELLOW SQUASH PIE RECIPE | BAKE WITH ME
Yellow Squash Pie Recipe. Squash Pie Recipes. Savory Pies Recipes. Delicious Pies. Yummy. Baking Measurements. Turnip Greens. Sweet Savory. Food Lists. Here’s a sweet and …
From pinterest.com


LEMON YELLOW SQUASH PIE – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
2020-03-22 Or you can just copy and share this url. Ingredients. Adjust Servings:
From recipefuel.com


YELLOW SQUASH PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From foodnetwork.com Reviews 4.8 Total Time 2 hours 50 minutes Category main-dish Cuisine american. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters …
From stevehacks.com


YELLOW SUMMER SQUASH CUSTARD PIE – CHAWTIME
2021-11-23 Rinse the squash; pat dry. Slice the squash into 1/4-inch slices. Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 …
From chawtime.com


YELLOW SQUASH PIE RECIPE (COCONUT CUSTARD PIE) - EASY RECIPES
How do you make a custard pie with squash? In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream, melted butter, vanilla, 2 tablespoons of flour, and …
From recipegoulash.cc


YELLOW SQUASH PIE RECIPES
Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell. Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until …
From findrecipes.info


YELLOW OR ZUCCHINI SQUASH PIE RECIPES - EASY RECIPES
yellow squash, olive oil spray, puff pastry, goat cheese, zucchini and 4 more Summer Shepherd’s Pie KitchenAid yellow squash, Parmesan cheese, unsalted butter, red bell …
From recipegoulash.cc


YELLOW SQUASH PIE RECIPE (COCONUT CUSTARD PIE) - LOW CARB YUM
2022-07-19 Puree the ingredients. First, drain the grated squash in a strainer to remove excess liquid. Then, combine the drained squash with sweetener, eggs, melted butter, coconut …
From lowcarbyum.com


    #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #desserts     #american     #southern-united-states     #easy     #pies     #taste-mood     #sweet     #4-hours-or-less

Related Search