I’m thrilled to share one of my favorite and most requested recipes with you today. The source of this recipe is a ironic story and only one that can happen at a small town farmers market. A few years ago we were escaping the summer heat in Payson (a 90 min. drive north from Phoenix for those of you not familiar with Arizona geography). We visited the Saturday farmers market (which will be a blog post in itself) and stumbled upon a cute little fruit and vegetable stand. Each week the owners of this particular stand make a recipe using whatever fruit or veggie they are pushing that week. This week it happened to be yellow squash… made into a delicious, melt in your mouth pie. The irony came when we found out they were out of yellow squash to purchase and make this ridiculous treat that they were teasing us with. I ended up purchasing zucchini and the stand owners were kind enough to share the recipe source with me, bless them! When I got home, I whipped up my own version subbing the zucchini for yellow squash and the result was divine. It’s was a mix of creamy custard- pumpkin pie-ish constancy, a sweet but flavorful spice with a flakey crust (bought from the freezer section at Safeway!) Since that day at the farmers market between my mom and I we’ve made this pie probably close to 100 times with a combination of mixed squashes, only yellow squash, only zucchini, added butternut squash, a handful of acorn squash, omitted sugar, added more sugar, a touch of honey, etc. It really is SO versatile and it freezes surprisingly well! I also skip the mashing part the recipe calls for and throw everything in a blender for a few seconds, mainly because I’m lazy and don’t like arm workouts. I hope you and your family enjoy this pie as much as mine does! (This really is one of JZ’s and James’ favorite foods and a great way to sneak in veggies!) Enjoy!!
