MeMe's Recipes | Yellow Squash and Zucchini Casserole Video
Summertime means squash in the south! Here is an easy recipe for yellow squash and zucchini!
#memesrecipessc #shineforjesus #zuchinni #squash #casserole #casserolerecipe
Original Film Date: 7/11/22
Southern Squash Casserole | Yellow Squash Casserole Recipe
This recipe is a yellow squash or summer squash recipe is flavorful and unique. Perfect to serve alongside your Thanksgiving meal!
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ABOUT THIS CHANNEL: I'm a homeschool mom of six. I cook breakfast, lunch, and dinner for my family of eight most days. Although I do take some conveniences here and there, I cook most foods from scratch. On this channel, I'm sharing recipes, food hacks, and budget friendly ideas to accompany your meals in the kitchen.
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Butternut Squash Pie (My grandmother's 70yr old recipe)
Hey, y'all. I'm Jan.
For food requests: maddamsel@gmail.com
Twitter:
Today, I've made my memaw's 70 year old (at least), butternut squash pie, for the first time, ever. I haven't had this pie in the 40 years since she passed away. It took me nearly 30 years to get a copy of her recipe.
Never thought cooking could make you cry. But, this one is very special.
I hope y'all will give this a try. And, I'll reiterate that this pie tastes NOTHING like pumpkin pie. It's mild, sweet, and delicious.
*I bought the butternut squash at my grocery store. I cut it in half, spooned out the seeds, put it in a big boiler, covered it in water and boiled it for 45 minutes, until a fork slid through it easily.
With tongs, I got the squash out, sat it on a paper towel lined plate and left it there to dry out and cool off for an hour. Then I spooned all of the squash out into a bowl, and pureed it with a hand mixer. Took about a minute.
Preheat oven to 375F
*You'll need a pie crust. You can make one via my pie crust video..
..or get one from the store.
Recipe:
1 cup pureed Butternut squash.
3/4 cup granulated sugar
1 tablespoon all purpose flour
1/3 cup milk
1/2 stick melted butter (room temp)
1 egg
1/2 teaspoon vanilla
pinch of salt
Blend well with a hand mixer or whisk, to make sure the flour is mixed in.
Bake at 375F for 30 minutes, turn the oven down to 325F, and bake an additional 20-30 minutes.
You'll know the pie is set if it's solid to the touch, and it has that cracking look to it.
Pie needs to sit and cool off 2 full hours before you dig in. You can eat this pie cold, or heated, and/or with cool whip or vanilla ice cream on top.
I really hope y'all give this one a try. It's my favorite pie of all time, even though I only got to eat it the first 13 years of my life.
Until now. As of yesterday, I'll have my memaw's recipe forever. Thank you, memaw!
For requests, my email is maddamsel@gmail.com
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Butternut Squash Pie | from scratch | SisterDIY.com
#butternutsquashpie #falldesserts #pumpkinpie #substitute #butternutsquash
Filmed and edited by my son, Iman Muhammad.
Recipe:
Ingredients
1 unbaked and chilled 9-inch pie shell
1 large butternut squash cooked and pureed, about 2 cups pureed squash
1 cup light brown sugar
3 large eggs
3/4 cups half-and-half
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
Instructions
Cut the stem off of your squash and then cut the squash in half lengthwise. Scoop out the seeds. Place the squash, cut side down, on a parchment-lined baking pan.
Bake at 375 degrees for 35 to 45 minutes, or until the squash is tender and can be easily pierced with a fork.
After the squash cools, peel and mash or puree the squash until good and smooth. Measure 2 cups of the squash and set aside.
Reduce oven to 350 F to bake your pie.
In a mixing bowl with electric mixer, beat the squash with the brown sugar until well combined. Add eggs, half and half, pumpkin pie spice, salt, flour, butter, and vanilla. Beat until well blended.
Pour the filling into the chilled pie crust and place on the center oven rack.
Bake for 45 to 55 minutes, or until set. Check after about 35 minutes.
When the filling is set, transfer the pie to a rack to cool.
Serve warm or at room temperature with a dollop of whipped cream. Enjoy!
Recipe Notes:
I bake my pie with a pie crust protector for the entire time. You can also make a ring to protect your pie crust from getting too brown with foil.
If you don’t have pumpkin pie spice, you can alternately use 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and1/4 teaspoon ground ginger.
This pie can also be made in a blender or a food processor.
This pie is also great served chilled.
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We hope you enjoyed!
MOCK PUMPKIN PIE (yellow squash) DELICIOUS
No one will know you made a pumpkin pie from yellow squash unless you tell them. Yes it’s that good.
4 squash
1 can sweetened condensed milk
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Here is our wonderful pie crust recipe.
Best Squash Casserole Recipe with Yellow Squash
Try this easy summer Squash Casserole recipe made with yellow squash. This squash recipe is great because it's creamy, not wet like many recipes. My mother-in-law likes to use a mix of yellow squash and zucchini with this dish. View or print the complete squash casserole recipe here
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What you need for this Squash Casserole Recipe
2 lbs yellow SQUASH sliced thin
1 medium CARROT grated
1 Lg ONION chopped
1 EGG
8 oz SOUR CREAM
8 oz BREAD CRUMBS or SALTINE CRACKERS
1 cup grated CHEDDAR CHEESE (or use your favorite cheese)
¼ cup freshly grated PARMESAN CHEESE
1 tsp GARLIC POWDER
1 Tbsp ITALIAN SEASONING
2 Tbsp BUTTER
1 Tbsp OIL
SALT and PEPPER to taste
How to Bake a Squash Casserole
Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
Stir the veggies for about five minutes, adding the garlic powder and any other seasonings you desire.
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning, and half of the breadcrumbs or crackers. Stir until everything is well mixed.
In a small bowl make your casserole topping: combine the remaining bread crumbs with 1 Tbsp of melted butter. Mix in theParmesan cheese.
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the breadcrumb topping turns golden brown.