Web Toolbar by Wibiya
 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

4 HOURS AGO Mmm mmm monday! Try these ah-mazing Asian-inspired dishes for dins!: http://t.co/ctAqA4boAN pic.twitter.com/yeIbfWUaWY

5 HOURS AGO Check out how this 12 year old's science fair project is changing the medical game: http://t.co/Hs0oytAv42 pic.twitter.com/EJdq5sqUvP

6 HOURS AGO Your weekly horoscopes are in ladies and it's looks like it's time for a change: http://t.co/fHodb4ULWc pic.twitter.com/4Sy08hNKp7

 

sponsored links

Kick the can winter squash pie

 

 

It’s a little bit homey and a little bit sophisticated—perf for showing off your cooking skills. You’re gonna need to make a pie crust with this. Consult your fave cookbook for a how to (or snag a pre-made one at the grocery store—we won’t tell). This treat was adapted from Claire Fountain, pastry chef, food writer and yoga teacher from Paisley Farm, Tivoli, N.Y. Thanks, Claire!

 Ingredients:


1 medium-size winter squash (Claire likes Buttercups and orange Hubbards; if you go canned, and she’s definitely not recommending that, use unsweetened pumpkin)
4 eggs        
3/4 cup sugar (half white, half brown, packed)
1/2 cup heavy cream
1 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon crushed cloves
Pinch of salt      
1 pie crust

Directions:


1. Slice the squash in half (get mom or dad to help if it’s too tough) Scoop out the seeds. Place each half facedown on a baking sheet lined with parchment  or foil. Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside.

2. After it cools from blistering to merely hot, scrape the meat from the skin with a spoon. Run the squash through a food processor until it look like baby food. Measure 15 ounces — or roughly 2 1/4 cups — for the pie. Go ahead and feed the rest to a baby.

3. Beat the eggs. Add sugar and beat some more. Add heavy cream.

4. Combine the cooked squash purée with the egg batter.

5. Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl.

6. Add the spice mixture to the squash goop. Unless you want a mouthful of cloves, might as well stir again.

8. Pour the filling into the pie crust.

9. Bake the pie at 350 degrees for 35-50 minutes. But don’t overbake. The center should still jiggle.

BY GL ON 12/30/2010 7:00:00 AM

POSTED IN , ,

< PREVIOUS   NEXT >   
comments powered by Disqus
 
 
Would you ever tell your BGF you had feelings for him?


 
 
X

Win VIP back-to-school swag with GL's Backstage Pass giveaway!

 

 

We rounded up the best back-to-school books and the most exciting new games—and you could win 'em all! Just CLICK HERE to enter.

 
Posts From Our Friends

sponsored links