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Recipe: Yellow Squash Pie

(CBS News)  The following recipe comes courtesy of chef Lidia Bastianich.

The idea for this recipe came to me from "The Art of Eating Well." This is my interpretation of the recipe from Pellegrino Artusi’s 1891 "La scienza in cucina e l’arte di mangiar bene," the first truly successful Italian cookbook.

I love cooking with squash, especially in the fall, when it is in season. One would normally think of this as a savory dish, but it makes a delicious dessert.

Yellow Squash Pie
Torta di Zucca Gialla
Serves 6 to 8

2 pounds yellow squash, grated
2 cups whole milk
½ cup sugar
¼ teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature
½ cup panko breadcrumbs
¼ teaspoon ground cinnamon
4 ounces blanched almonds
3 eggs


Preheat oven to 350 degrees F.

Wrap grated squash in a kitchen towel, and wring out any excess liquid. Put squash in a medium saucepan with the milk, 2 tablespoons sugar, and the salt. Simmer until squash is tender, about 15 minutes. Let cool slightly.

Butter an 8- or 9-inch glass pie plate. In a small bowl, toss together the panko and cinnamon. Line the pie plate with the panko, tapping out and discarding the excess.

In a food processor, grind the almonds into fine crumbs with the remaining 6 tablespoons sugar. Add the cooled squash and the eggs. Puree until smooth.

Pour into the lined baking dish, and bake until set, about 45 minutes. Let cool slightly on a rack before cutting into wedges. Can be served warm or at room temperature.

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See more recipes from "Sunday Morning"'s 2013 "Food Issue"

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