Regular shoppers at the Red Stick Farmers Market in downtown Baton Rouge on Saturday mornings probably know Buddy Miller, the farmer who sells pecans and peaches. He and his wife, Carol Lee Miller, owners of Plantation Pecan & Gift Co. in Waterproof, have been longtime vendors at the farmers market and the adjacent Main Street Market.
A couple of weeks ago, Buddy enticed visitors to buy his acorn and butternut squash by offering a taste of a dish made by Carol Lee, an accomplished cook. It tasted like a lighter version of pumpkin pie but without the crust.
He also shared the recipe, which Carol Lee Miller says can be served hot or cold. Cooked in a pie crust, it’s dessert. Without the crust, it’s a great side dish.
Capital Chefs’ Showcase
Kudos to all who volunteered their time, talent and food for the Capital Chefs’ Showcase benefitting Cancer Services of Greater Baton Rouge. Every dish I tasted at the Sept. 4 event was terrific.
Cheramie Sonnier is The Advocate’s food editor.
Acorn or Butternut Squash Pie
Serves 8. Recipe is from Carol Lee Miller, of Waterproof.
4 lbs. acorn or butternut squash, about 4 small or 2 large
1 small can evaporated milk
2 eggs, slightly beaten
2 tsps. vanilla flavoring
1 stick butter or margarine, melted
1?3 cup sugar
1?8 tsp. salt
1/2 cup flour
1 pie crust, optional
1. Cut squash in half lengthwise by using a long knife with both hands in a rocking motion. Remove seed with a spoon. Seeds can be saved for roasting. Microwave or boil squash halves until fork tender.
2. Preheat oven to 350 F.
3. Remove flesh with a spoon and mix with the evaporated milk, eggs, vanilla, melted butter, sugar, salt and flour. Mix all ingredients well.
4. Pour into pie crust, if using, or a plain pie dish. Bake for about 45 minutes or until knife blade inserted in the center comes out clean.