Squash Pie

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A delicious autumn dinner pie made with yellow squash.

Preparation time: 30 min.
Cooking time: 30 min.

Difficulty: Medium - experience needed
Serves: 4


2 large yellow squash, seeded and chopped (about 1 qt)
1 small handful (appx. 1/3 cup) fresh basil leaves
3 slices bacon
1 tsp. garlic powder
1 pie shell
2 cups Colby or cheddar cheese, shredded
salt & pepper to taste


Fill a large saucepan with water and bring to the boil. Add yellow squash, and simmer on medium heat for 20 min. While the squash is boiling, fry the bacon until crisp, and crumble into small pieces.

Preheat the oven to 350 degrees F.

Drain the boiled squash, and transfer to a medium mixing bowl. Mash with the back of a fork or a potato masher until a rough paste is formed. Drain any excess water squeezed out during the mashing process.

Snip basil leaves into small pieces with kitchen shears and add to the squash. Add crumbled bacon and seasonings. Mix well.

Add squash mixture to pie shell and spread evenly. Sprinkle shredded cheese over the squash filling.

Bake uncovered for 30 min. Serve warm.


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