Candy Roaster Squash Pie
To make candy roaster puree, halve or quarter squash, depending on size (they can be quite large). Scoop out seeds and place cut side down on a lightly greased roasting pan. Roast at 375 degrees for approximately 45 minutes, until tender. Let cool to room temperature, then scoop flesh from the outside rind. Puree in a blender, until very smooth. The candy roaster squash is very juicy, so make sure you use a roasting pan with sides to prevent juices from running over into your oven.
Total Steps
7
Ingredients
8
Tools Needed
5
Ingredients
- 2 cups candy roaster squash puree
- 1/2 cup sugar
- 2 eggs eggs
- 2 tablespoons all purpose flour
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 1 crust pie crust
Instructions
Step 1
To make candy roaster puree: Halve or quarter squash, depending on size. Scoop out seeds.
Step 2
Place cut side down on a lightly greased roasting pan. Roast at 375 degrees until tender.
Step 3
Let cooled squash come to room temperature, then scoop flesh from the outside rind.
Step 4
Puree squash flesh in a blender until very smooth.
Step 5
Stir all pie ingredients together, then beat at medium speed of electric mixer until smooth and creamy.
Step 6
Pour mixture into unbaked pie crust.
Step 7
Bake at 375 degrees or until a knife inserted into the center comes out clean.