The local one-stop shopping center has big bins of squash of all kinds for 79 cents each. R bought one squash plant in the spring for $2.50. Early on, the deer nipped off the blossoms as they came along. Exactly two escaped, one of which got drilled by slugs. This is the one squash to reach maturity, making it a very expensive specimen. Wendy has a great recipe for butternut squash soup on her Garden to Table Challenge post this week, but since I am charged with bringing two pumpkin pies to Thanksgiving dinner, this guy will get blended with the pumpkin pulp to that end.
Having experimented with a number of pumpkin pie recipes over the years, here is the one that wins out:
- 3/4 C sugar
- 1T golden brown sugar
- 1T cornstarch
- 2t cinnamon
- 1t ginger (I use fresh grated)
- 1/4t salt
- 1/4t allspice
combine above ingredients and whisk to remove lumps, then blend in:
- 16 oz pumpkin
- 3/4C whipping cream
- 1/2C sour cream
- 3 lg eggs
glaze the bottom of a 9″ pie crust with melted currant or apricot jelly
bake in 350 degree oven for about 55 minutes.
Guess I will have to hit the Farmers’ Market to try that soup.