Directions:
- In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil.
- Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator. Yield: 2 pies (6-8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.44 Kcal (1392 kJ) | ||
| Calories from fat | 143.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 25% | |
|---|---|---|---|
| Cholesterol | 66.97mg | 22% | |
| Sodium | 448.06mg | 19% | |
| Potassium | 263.56mg | 6% | |
| Total Carbs | 43.01g | 14% | |
| Sugars | 22.08g | 88% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.9mg | 11% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 202.29 Kcal (847 kJ) | ||
| Calories from fat | 87.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 25% | |
|---|---|---|---|
| Cholesterol | 40.75mg | 22% | |
| Sodium | 272.64mg | 19% | |
| Potassium | 160.38mg | 6% | |
| Total Carbs | 26.17g | 14% | |
| Sugars | 13.43g | 88% | |
| Dietary Fiber | 1.84g | 12% | |
| Protein | 3.23g | 11% | |
| Vitamin C | 6.2mg | 17% | |
| Vitamin A | 0.4mg | 24% | |
| Iron | 1.2mg | 11% | |
| Calcium | 39mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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