I suppose contriving this series of squash recipes in adherence to a week’s time period was ridiculous. Squashes abound during these final weeks of fall harvest, and certainly will factor heavily into my cooking for the next several months. As many will keep for up to three months when stored in a 50 – 55 degree area with low humidity, squash makes for a good winter food investment. (Clearly the more thin-skinned ones will not last quite as long. Count on roughly 6 weeks for spaghetti and delicata varieties, unless you have a super dry storage area, and they might last a bit longer).

For the moment though, should the delightful baking urge grab you by the tastebuds, I’d recommend making several ‘pumpkin’ style pies. Those you do not eat or give to friends will freeze nicely. This ‘No-Fault Pumpkin Pie’ recipe comes from The New Moosewood Cookbook. A quick thank-you to Momma Newc for helping make this book such a good friend.

For the Filling you’ll need: 2 cups cooked, pureed pumpkin or squash; 1/4 cup white sugar and 1/4 cup brown sugar (I used 1/3 cup honey); 2 Tbs molasses; 1/2 tsp ground cloves or allspice; 2 tsp cinnamon; 2 tsp powdered ginger; 3/4 tsp salt; 2 beaten eggs; 1 cup evaporated milk; 1 unbaked 9-inch pie crust.

Preheat the oven to 375 degrees F. Put pumpkin or squash puree in a medium-sized bowl and add all other filling ingredients. Beat until smooth. Spread into the pie crust and bake at 375 degrees for 10 minutes. Turn the oven down to 350 degrees, and bake another 40 minutes until the pie is firm in the center when shaken lightly.

Cool at least to room temperature before serving. This pie tastes good chilled, with rum- or vanilla-spiked whipped cream or great vanilla ice cream.