Lemon Yellow Squash Pie
With an abundance of Tonda Padana winter squash – grown for its amazing taste and storage properties – Suz adapted a squash recipe found elsewhere. It went something like this:
- 1 cup tonda padana squash
- 1/2 cup sugar
- 1/4 cup Splenda (sweetener)
- 3 teaspoons white flour
- 2 eggs (kindly donated by Holly and Mistletoe)
- 1/4 cup baking margerine (Stork, but butter will do)
- 2 teaspoons lemon extract
- grated rind of one lemon
- pastry for the base (to suit)
- Pre-heat oven to 350C.
- Wash and peel the squash.
- Scoop out the seeds and save to bake separately for another dish.
- Cut the squash into manageable chunks
- Grate the squash with a coarse grater (a typical cheddar cheese grater is good)
- Mix all the ingredients (except the pastry!)
- Line a pie dish with the pastry – it’s only going to be the base.
- Fill the base with the squash mix.
- Bake for 45 minutes on the low rack, but in our fan-oven it only took 27 minutes.
That’s it! Suz baked a couple of them – they lasted two days (personally I’m surprised they lasted that long!), and the second was even better as the lemon had time to really soak into the squash.