Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 cups yellow squash, cooked and drained 1 cup sugar 2 tablespoons flour 1 cup milk 2 eggs Pinch of salt 1½ teaspoons vanilla Cinnamon 2 pie crusts, unbaked Combine

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2 cups yellow squash, cooked and drained 1 cup sugar 2 tablespoons flour 1 cup milk 2 eggs Pinch of salt 1½ teaspoons vanilla Cinnamon 2 pie crusts, unbaked Combine

December 2011

Squash Pie

Tired of pumpkin? Try this Lumbee squash pie recipe from The Scuffletown Cookbook for something different.

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2 cups yellow squash, cooked and drained
1 cup sugar
2 tablespoons flour
1 cup milk
2 eggs
Pinch of salt
1½ teaspoons vanilla
Cinnamon
2 pie crusts, unbaked

Combine all ingredients, except crust, in a food processor or blender, and puree until blended. Pour into two unbaked pie shells, and sprinkle with cinnamon. Bake at 350° for 45 to 50 minutes.

The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.

 

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This story was published on Nov 28, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.