By Sandy Kirby Quandt
Full disclosure…I am not particularly fond of squash. Growing up, my mother’s stewed squash was mushy, which I did not care for. Pilot sautes delicious squash, and I’ve been know to fry up a decent squash or two, but basically, I am not fond of the vegetable. With that said, why in the world would I post a recipe for gluten-free squash pie, you might ask. Because this recipe is pretty tasty, despite the title vegetable. Pilot loved it…but then, he’s crazy about squash. This recipe is courtesy of Tipper at Blind Pig and the Acorn.
- 1 unbaked gluten-free pie shell
- 3 cups shredded yellow squash -try to use small squash, or grate only the outer portion of the squash so you don’t end up with any big seeds
- 1 cup coconut
- 3 eggs
- 1 cup sugar
- 1 teaspoon lemon extract
Mix squash, coconut, eggs, sugar and extract together and pour into the unbaked pie shell.
Bake at 350 degrees F until light golden brown. It took 60 minutes in my oven. Enjoy!
I wish you well.