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market-farming - Re: Ooff Topic question - Squash Pumpkin Pie

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  • From: "Rainbow's End Farms & Orchards" <rainbowsend AT swva.net>
  • To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
  • Subject: Re: Ooff Topic question - Squash Pumpkin Pie
  • Date: Wed, 23 Oct 2002 18:24:43 -0700


You need to be careful in selecting which variety
of winter squash to use. Some like Cushaw are
stringy while others such as butternut or delicata
yield a wonderful sweet potato like flavor. Beyond
that, use virtually any good pumpkin pie
recipe...though it's better if you go real easy on
the cinnamon and clove and use a light brown sugar
rather than a heavier dark brown. One trick that
saves lots of time and mess is to cut the squash
in half, seed it, add a bit of sugar, salt spice
and better and then put the halves carefully back
together a cook on high in the microwave till just
soft on the outside. Then LET IT COOL before
trying to remove from the microwave. This process
keeps you from losing all of the good flavor by
boiling and reduces the amount of water in the
squash.
Rainbows End Farms and Orchards
880 Central Academy Road
Stuart, Virginia 24171
276-694-4324
----- Original Message -----
From: "Rick Williams" <mrfarm AT frontiernet.net>
To: "Market Farming"
<market-farming AT franklin.oit.unc.edu>
Sent: Wednesday, October 23, 2002 3:10 PM
Subject: [market-farming] Ooff Topic question -
Squash Pumpkin Pie


I sold 3 Butternut squash to a lady the other day
who told me that she uses
an old recipe from her Grandmother that uses
squash as the main ingredient
to make "pumpkin" pie. Have others heard of this
or actually do it? Is it
better than pumpkin?
Does anyone have a recipe?

Sincerely,

Rick Williams
Misty Ridge Farm
Dairy heifers and dairy beef graziers
Viroqua, WI

www.mistyridgefarm.com



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