Squash Pie
Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream.
Source: EatingWell Magazine, Fall 2003
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Recipe Summary
Ingredients
Directions
Associated Recipes
Nutrition Facts
Serving Size: 1 slice
Per Serving:
246 calories; protein 5.9g; carbohydrates 36.3g; dietary fiber 3.5g; sugars 17.5g; fat 9.5g; saturated fat 2.2g; cholesterol 52.8mg; vitamin a iu 8683.7IU; vitamin c 11.8mg; folate 23.6mcg; calcium 133mg; iron 1mg; magnesium 31.5mg; potassium 343.5mg; sodium 144.9mg; thiamin 0.1mg.
Exchanges:
2 other carbohydrate, 2 fat