At the end of the summer, we're all looking
for ways to use up those extra vegetables.
Easy pie recipes can help with that,
and when it comes to squash this is good.
2 1/2 cups cooked, mashed cushaw or other squash
1/4 cup cream
2 eggs, beaten
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon lemon extract
2 tablespoons butter
1 unbaked pie shell
Heat oven to 450 degrees F.
Stir together cushaw and cream; add beaten eggs and mix well.
Add sugar, flour, salt, nutmeg and allspice. Mix well.
Blend in lemon extract and butter.
Pour mixture into pie shell; bake 10 minutes.
Reduce oven temperature to 350 degrees F.
and bake an additional 40 minutes.