Long Island cheese squash pie
- Oct 4th 2011
(Sounds weird, I know.) I got a Long Island cheese squash at the farmer’s market last week, it was 12 pounds. That’s a lot of squash for 2 people, so I roasted up a quarter, gave a nice-sized chunk to a friend and then decided to attempt some pies. When I was looking for a roasting idea for the original batch, pretty much every article said Long Island cheese squash make amazing pumpkin-like pies, so I felt like I had to take on the challenge.
Huge Disclaimer: My local health food store sells really good frozen prepared pie crusts, so unless I’m motivated to make from scratch, I cheat and use these.
One of the articles that I loved all about Long Island cheese squash was from Edible Manhattan, the pie recipe is in there too.
Here’s what I did:
I only used 1 cup of sugar and I used farm fresh organic whole milk. My filling seemed to be terribly wet when I put it in the pie shell, but I don’t have loads of pie experience, so I went on ahead and hoped for the best.
This pie was incredible, Dan and I inhaled it in less than an hour. This would make you a hero at Thanksgiving.
I spoke to the farmer who sold me the squash and he recommends roasting the entire thing and then doling it out in 2 cup portions and freezing it. That was he’s always got some available, especially whenever he needs some pie.
Try this, you’ll love it. It’s totally worth the effort.
If you’re not familiar with the Edible magazine series, pick up your local issue, you can find them online.