During our time with family in the USA, one of the things I was being very attentive about, was learning from my mother-in-law some of her “secrets“, “cooking tricks” and delicacies, mainly from her dear New England origins…
Among the experiences, which included a 2-day process for making spaghetti sauce with meatballs and italian spicy sausages, stuffed shells, meatball subs, for the scope of this blogpost, I’ll restrict myself to my favorite desert for the Fall season: (New England) squash pie!
I keep following my mother-in-law around, trying not to miss a second from her teachings…
A quick snapshot of one of her well-cared “secrets”:
Once the recipe folder is open, she grabs a hand-written recipe from her own mother, and the rest, is just history! To make things easier, here is a simplified scheme for this delicious pie:
1 can ONE-PIE Squash
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
2 Eggs (beaten)
1 1/2 cups Milk or 1 can 12 oz. Evaporated Milk
Mix sugar, salt, & spices. Blend well into squash. Beat 2 eggs separately, add milk, stir well & blend into squash mixture.
Pour into 9″ pie plate lined with crust. Prehead oven. Bake 20 minutes at 425 degrees F.
Then bake for additional 45 minutes at 375 degrees F.