Old Fashioned Candy Roaster Squash Pie

 Last fall, I posted about the heirloom Candy Roaster Squash, which is native to the Southern Appalachian Mountains, here and a Candy Roaster Pie here. 

Saturday, on a visit to the Western North Carolina Farmers Market in Asheville, I bought another Candy Roaster. These squash are very, very large.  The one I bought weighed about 12 pounds.  That is a lot of squash!

To approach this statuesque squash, cut in half crosswise, then cut each half again lengthwise.  Scoop out seeds and place the quarters face down on a lightly oiled baking pan.  Bake at 375 degrees approximately 45 minutes, depending on size, until tender, the skin is beginning to char and blister, and it is completely pooped.  Be sure you use a rimmed pan because these squash are juicy.





Once the squash is cool enough to handle, scoop out all the flesh from the rind.  If desired, puree in a blender until smooth. 

Pies are the traditional use of these squash and I have experimented with a few different flavor combinations. The one that seems most popular in my circles, is this one.  It is very simple and lets both the delicate flavor and the beautiful golden color of the squash shine through.

Old Fashion Candy Roaster Squash Pie

2 cups candy roaster squash puree

1/2 cup sugar

2 eggs

2 Tbsp. flour

1/2 cup evaporated milk

1 tsp. vanilla

3 Tbsp. melted butter

Your favorite pie crust

Stir all ingredients together, then beat at medium speed of electric mixer until smooth and creamy.  Pour mixture into unbaked pie crust.  Bake at 375 degrees for 45 - 55 minutes, or until a knife inserted into the center comes out clean.