The past couple of summers, I've had no squash. It has been depressing. I just love summer squash. Fortunately, in January my blogging friend, The Texan, emailed to let me know I should plant my squash with radishes to prevent those destructive squash bugs that have caused me so much garden misery the past couple of years. Do you know what? It worked! And now I have the happy dilemma of summer squash everywhere! My mom suggested I try my aunt's summer squash pie recipe. She told me the basics (not having a copy of her recipe) and I came up with my own version.
2 summer squash, cubed
1 onion, chopped
3 tbsp. butter
1 12 ounce bag frozen mixed vegetables
1 can cream of celery soup
2 refrigerated pie crusts
Salt and pepper, to taste
Steam mixed veggies in the microwave, as directed. Cook squash and onion in butter on medium heat until tender. Mix squash, veggies, and cream of celery soup. Put one of the pie crusts in a pie pan and prick a couple of times with a fork. Pour squash mixture into crust. Salt and pepper to taste. Layer second crust on top. Bake at 425* for 18 minutes.
This was really easy to pull together, and very tasty. I'm going to try to make a few for the freezer. After all, I have twelve more summer squash to use up....
Just a note to my regular readers - I will be posting on Thursday instead of Friday this week, so be sure to stop by tomorrow if you have time!