Early in the summer, I found an unknown plant growing in my front garden. Thinking it might be a squash vine, I let it grow and discovered cushaws! This type of squash is sweet like pumpkin but very green — they make a delectable pie filling!
Ingredients
- 1 large cushaw squash – peeled, seeded, and chopped
- 3 cups heavy whipping cream
- 1 ½ cups clover honey
- 4 eggs
- ¼ cup molasses
- 5 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons salt, divided
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg
- 2 cups hard white flour, or more as needed
- 12 2/3 tablespoons butter, softened
- 7 tablespoons ice-cold water
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
Step 3
Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
Step 4
Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.
Step 5
Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into two 10-inch pie pans; pour squash filling into each.
Step 6
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Cook’s Notes:
This recipe usually makes more than enough pie filling. I usually pour the extra filling into a glass casserole dish with a graham cracker crust and bake it along with the pies.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 460 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat17g | 83% |
Cholesterol132mg | 44% |
Sodium398mg | 17% |
Total Carbohydrate54g | 19% |
Dietary Fiber2g | 8% |
Total Sugars32g | |
Protein6g | |
Vitamin C14mg | 72% |
Calcium95mg | 7% |
Iron2mg | 9% |
Potassium547mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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