One Step at a Time - A Tiny Derbyshire Smallholding

Lemon Yellow Squash Pie

September 30, 2015

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:

Ingredients

  • 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)

Directions

  1. Pre-heat oven to 350C.
  2. Wash and peel the squash.
  3. Scoop out the seeds and save to bake separately for another dish.
  4. Cut the squash into manageable chunks
  5. Grate the squash with a coarse grater (a typical cheddar cheese grater is good)
  6. Mix all the ingredients (except the pastry!)
  7. Line a pie dish with the pastry – it’s only going to be the base.
  8. Fill the base with the squash mix.
  9. 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.