Leftover Squash Pie

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Leftover Squash Pie

Course: Main Courses
It’s 6pm on Black Friday. You have one pie crust, a serving bowl of leftover pureed squash in the fridge and a half cup grated parmesan. You are hungry and you don’t want to gnaw on another turkey leg. Perfect. Make this pie.
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Ingredients

Squash Pie

  • 1 Pie crust
  • 2 Tbsp Grated parmesan
  • 1 bunch Fresh sage leaves
  • 3 Tbsp Vegetable oil
  • 3 Eggs
  • 3 Egg yolks
  • 3/4 cup Milk whole milk is best
  • 2 tsp Kosher or flaked salt
  • 1/2 tsp Ground black pepper
  • 3/4 cup Ricotta

Instructions

  • Preheat oven to 375F. Bake your pie crust blind by lining the crust with parchment or foil and filling it to the top with dried beans, rice or pie weights. Keep the crust in the freezer until the oven is preheated. Place your pie tin on a light colored cookie sheet and bake until the edges are a light golden color.
  • Place the oil and sage in a small pot or skillet and, over medium heat, cook until the sage begins to curl. Flip the leaves over and cook another 30 seconds. Place these on a towel to drain (you can use the sage-infused oil to stir into some other leftover magic tomorrow).
  • Whisk the pureed squash, eggs, yolks, milk, salt and pepper in a medium bowl. Set aside.
  • Once the crust on your pie is a lovely golden color, remove it from the oven and turn the oven down to 300F. Wait 10 minutes before carefully removing the pie weights. Sprinkle the cheese over the bottom of the crust and pour the custard over the cheese. Bake for 20 minutes.
  • After 20 minutes of baking, carefully slide the pie towards you and dollop the ricotta over the custard. Return it to the oven to bake another 20 minute, or just until the custard is set (when you give the pie a shimmy, it should wobble like jello).
  • Remove from the oven and garnish with crispy sage leaves.

Notes

Don’t have a pie crust sitting around? Make one now with our Master Pie Dough recipe.