Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Squash: New England Squash Pie




Source of Recipe


The Pilgrim Hall Museum, Plymouth, Mass


List of Ingredients




2 cups strained squash
1 cup brown sugar
1 teaspoon cinnamon
1⁄2 teaspoon ginger
salt to taste
3 eggs
2 cups milk
1⁄2 cup cream
pie shell for a 10-inch
deep-dish pie



Recipe



Preheat oven to 450 F.

Add sugar and seasonings to squash, mix well.

Beat the eggs slightly, add milk and cream, beat well.

Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the pie shell, being careful not to overfill.

Bake at 450 F for 10 minutes, then reduce the heat to 325 F and bake for 40 minutes until a knife inserted slightly off-center comes out cleanly.