First made this in Summer 2008, and Jonathan loved it.
I made a squash pie out of a big summer squash I bought at the
farmer’s market. Here’s the recipe:
Ingredients:
* a great big (no, really, I mean really big) summer squash cut
into random shapes and sizes
* somewhat less than 1/4 cup melted butter or margarine
* around 5/8 cup sugar
* 1 tablespoon lemon extract
* 1 tablespoon all-purpose flour
* 2 egg yolks, try to beat them with a whisk and mostly give up
* accidentally forget the dash of salt
* 1 pie crust, baked (9-inch)
Preparation:
Cook squash in boiling water until tender; drain well and put in the
blender to make into gruelly stuff. Combine butter, sugar, lemon
extract, flour, eggs and salt. Add squash; stir well. Taste it and
think it tastes way too sweet despite having reduced the sugar of the
recipe. Also insanely lemony. Spoon squash mixture into a pie crust
and bake at 375° for a long time because it never seems to get firm.
Finally take it out when the crust is brown and let it firm up (and
become less lemony) in the fridge for a day. Then, feed it to
Jonathan. Jonathan will say “THIS IS THE BEST PIE I HAVE EVER EATEN
IN MY WHOLE LIFE.”
adapted slightly from here:
http://southernfood.about.com/od/summersquash/r/bln548.htm