Buttercup Pie

Uncooked buttercup squash bathed in a yummy orange colour!

We have been visiting our favourite farm stand like crazy.  Hy Hope Farms is in Ashburn, Onatario.  Very close to where we live.  We have developed a serious addiction to this place.  (It's because they make the best butter tarts...oh my I just had one.)  Anyway, we cannot get enough of those little tarts and those beautifully coloured Buttercup squashes.  My mom usually makes this savoury pie that we have at Christmas and I thought why not make a similar pie but with buttercup squash instead.  My mom's pie is soft and fluffy with just the right amount of seasoning.  We usually use a caribbean fruit called breadfruit to make the pie.  Breadfruit is closer to the texture of sweet potatoe but white in colour.  It has a natural sweetness and nutty flavour similar the buttercup squash.

I also have developed a liking to making my own Bisquick recipe.  I use this one from cooks.com.  Because I made a lot, I like to find ways to use it. I store it in a large air tight container and keep it with the other flour products.

2 Buttercup Squash
1 Cup of milk
3 eggs
1 cup of bisquick mix (Make your own- so so so easy!)
3 tablespoons of sugar
3 teaspoons of salt
2 teaspoons of pepper (I love white pepper but you can use black)

Preheat oven to 350.  Cut the squashes in half and place on a cookie sheet.  Roast until cooked.  (Approx. 35 minutes).  Remove from oven. (Do not turn the oven off.)  Peel the skin that forms on the inside and outside.  Mix until smooth.  Whisk the milk, eggs, bisquick mix, sugar, salt and pepper until smooth.  Add mixture to buttercup.  Whip this mixture on medium speed until combined.  Do not over mix.  Pour mixture into pie dish.  (You can add some cheese if you like.)  Bake until mixture is set and top is crisp. (20-25 minutes).  Remove from oven and serve.

From our kitchen to your table.