North Georgia Candy Roaster Pie

Every year I try to grow something unusual.  But since I don't have BOTH my gardening legs in use, I decided to grow an oldie but goodie ~ the North Georgia Candy Roaster squash.

This is a winter squash which means that you actually grow it in the summer and it keeps through the year to eat in the winter.  If you imagine that a pumpkin and a sweet potato had a baby, that's what it tastes like.  They are huge, great for months of storage, and delicious!

To make this pie, you'll start by cutting the squash open and scooping out the seeds.  Place the cut ends on a roasting pan with a lip (these things tend to be a bit "juicy").  Cook at 375 degrees for 30-45 minutes depending on the size.  

The squash should be fork tender.

Scoop out the flesh with a spoon and mash with a fork.  Like I said, these tend to hold some water so I choose to drain the squash, but you certainly don't have to.  You'll need 2 cups of squash for the pie recipe, any extra can be frozen in two cup portions.  From these two squash, I got six cups of flesh!

NORTH GEORGIA CANDY ROASTER PIE

2 C. Candy Roaster squash puree

1/2 C. Sugar

2 eggs

2 Tbs. flour

1/2 C. Evaporated milk

1 tsp. Vanilla

3 Tbs. melted butter

2 tsp. Cinnamon

Your favorite pie crust

Combine all ingredients (except the crust, duh) into a large bowl and beat at medium speed with mixer until smooth.  Pour mixture into unbaked pie crust and bake at 375 degrees for 45-50 minutes or until a knife inserted into the center comes out clean.

Now if you can't get your hands on a Candy Roaster, no problem!  You can use ANY sweet-ish squash like pumpkin or acorn, 

or you can use sweet potato or yam. 

Candy Roasters are super easy to grow,

and even easier to eat!

 

Now will somebody please pass me the whipped cream?