I think Mother Nature is confused. Right now, just this minute at 7:40 am on December 13th the temperature is 36. Not -36, we are in the positive people. It is wonderful, but the kid, well she would like some snow. She wants snowmen, snowballs, and she wants to eat her some snow! For crying out loud she has new snow pants she needs to break in. Maybe Mother Nature is under the weather- maybe Santa will have to step in.
I have been wanting to share my squash pie recipe for some time now, the problem that I have run into is actually taking a picture of the finished product. The pie barley cools and it is gone. I used to make the regular old pumpkin pie- but then I was introduced to hubbard. Hubbard is a sweet squash with a outer layer that is so hard you almost want to use a chainsaw to cut it open. And it is so big you might have enough squash to make 10 pies!
It is a little more work than just opening a can of pureed pumpkin from the store, but it is oh so worth it! And with the extra you just divide it up and put it in the freezer for later. I put mine in pint mason jars- there is enough to make a nine inch pie in each jar.
11/4 cups pureed squash
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon flour
2 eggs slightly beaten
1 cup evaporated milk ( 1 12 ounce can = 1 1/2 cups)
1 teaspoon vanilla
Mix it up- put it in a pie crust and bake at 400 for about 45 minutes. To know when it is done shake it a little it should not move like liquid but more like jello. Cool it completely, then put it in the fridge, the flavors are much stronger when cold. Cut and enjoy!