Embelle'S Squash Pie
Embelle'S Squash Pie offers a savory twist on traditional pies, featuring tender cooked squash blended with sautéed onions and peppers for a rich, flavorful filling. Perfect for family dinners or holiday gatherings, its comforting taste and versatile ingredients appeal to both vegetable lovers and those seeking a hearty vegetarian option.
Ingredients
Instructions
- Sauté the onion and pepper in butter until tender.
- Add the sautéed vegetables to the cooked and mashed squash.
- Stir in the egg until well combined.
- Season with salt and pepper to taste.
- If mixture is too soupy, crumble saltines into it until it reaches the desired consistency.
- Pour the mixture into a baking dish and bake at 350°F until set.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk to the squash mixture. If you're short on time, pre-cooked or frozen squash can be a great substitute. Feel free to experiment with different peppers or add spices like nutmeg or cumin for added flavor. This pie is a great way to use up extra vegetables, so don't hesitate to get creative!
Serving Suggestions
Serve this savory squash pie with a fresh side salad or a scoop of whipped sweet potatoes for a balanced meal. It also pairs beautifully with a slice of onion bread (Teacher'S Favorite) for a comforting dinner. This dish is perfect for family gatherings or potlucks and can be enjoyed warm or at room temperature.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the pie in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual slices for a quick meal, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Embelle'S Squash Pie contains roughly 629 calories, with 12g protein, 113g carbohydrates, and 16g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2307mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Absolutely! While the recipe calls for cooked mashed squash, you can use any variety you have on hand, such as butternut or acorn squash. Just ensure it’s cooked until soft and mashed well for the best texture.
Is there a vegetarian substitute for the egg?
Yes, you can replace the egg with a flaxseed meal mixture by combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens, then mix it into the squash mixture for binding.
How can I make the pie spicier?
To add some heat, consider mixing in diced jalapeños or a pinch of cayenne pepper to the sautéed vegetables. You can also top the pie with a sprinkle of pepper jack cheese before baking for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).