Publix Aprons

Calabaza Pie

Calabaza Pie
Servings:
8
Total Time:
3 hours
Active Time:
20 minutes

Ingredients

2 lb sliced calabaza squash (1/2 of whole squash)
3/4 cup brown sugar
2 teaspoons pumpkin pie spice (or ground cinnamon)
1 (12-oz) can evaporated milk
1 teaspoon vanilla extract
2 large eggs (or 1/2 cup egg substitute)
1 frozen deep-dish piecrust
Whipped topping (optional, for serving)

Steps

  1. Preheat oven to 400°F. Remove seeds from squash. Place slices on baking sheet; bake 25–30 minutes or until tender. Let stand 30 minutes.
  2. Remove flesh from skin (about 2 cups) and place in food processor bowl; process until blended. Add remaining ingredients (except crust and topping); process until blended.
  3. Place piecrust (in pan) on baking sheet; pour filling into crust and bake 15 minutes.
  4. Reduce heat to 350°F; bake 30–35 more minutes or until center is set. Chill 1 hour (or overnight).

Other Preparation Methods

  • Soup: Place in large stockpot: 2 cups chopped calabaza, 1 cup chopped yellow onions, 3 cups sliced apples, 1 tablespoon chili powder, and 32 oz unsalted chicken stock; simmer 40–45 minutes or until squash is tender. Transfer to food processor bowl (or blender) with 1/4 cup each fresh cilantro and heavy cream; process until smooth.
  • Bake: Preheat oven to 375°F. Remove 1 cup seeds from squash; toss with 1 tablespoon oil and 1/2 teaspoon kosher salt. Spread in single layer on baking sheet; bake 14–16 minutes or until crisp.

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Nutritional Information

CALORIES (per 1/8 recipe) 320kcal; FAT 17.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 125mg; CARB 38g; FIBER 1.00g; SUGARS 26g; PROTEIN 6g; CALC 15%; VIT A 70%; VIT C 50%; IRON 8%

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