Time to turn on the oven and make some Squash dishes! Did you know almost all varieties of squash can be made into Pie?

Here's a Recipe from Emma Stoltzfus, one of the Amish countryside moms. It was DELICIOUS!!! And I had to ask for the recipe!

She used Black Futsu squash even though she calls it "pumpkin". It's their habit to call most squashes "pumpkin" regardless of variety. Also, we city people typically use about half of those eggs these days.

Pumpkin Custard Pie

1 quart pumpkin*
3 cups sugar
4 Tlbs. flour
1 teas. salt
1 teas. cinnamon
6 eggs
2 quart milk

Mix together pumpkin, sugar, flour, salt + cinnamon. Add egg yolks and milk. Beat egg whites and fold in last. Pour into 4 unbaked pie shells and bake at 350° for ¾ hour.

Note:
Peel + cook squash and put through food mill.

* A variety of squash can be used.
A few are butternut, black futsu, delicata, honeynut.