Re: My previous post Squash, Squash…… Pumpkin! A Pie Story
Got a note from my mother regarding cooking the Long Island Cheese Pumpkin:
“… I made four pies, gave 2 away and we ate the others in 2 days. I don’t think they microwave very well, too much liquid comes out of them. I will try the oven next time.”
Well, they do have one more person eating pie at their house than we do (2 at ours, 3 at theirs) but wow! 2 pies gone in two days? They must be eating it for breakfast. I wish I had a photo of my mom’s pies, she makes great pie crust! Anyway, some good advice regarding the cooking method for this variety of squash.
Regarding squash vs. pumpkin pie – they are very close to the same taste. I have made many pies from butternut squash – I think they are easier to cook than pumpkin because of the shape. If you have a very discerning palate, you may think they have a more “vegetable” taste than pumpkin which presents as a more “fruit” taste. However, that was the interesting thing about the Long Island Cheese Pumpkin (really a squash, see previous post). It made a sweet and creamy pulp. If you missed my pie post, scroll on down to see how I cooked the squash and the pie.