Directions:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
- Preheat the oven to 350 degrees F.
- Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.84 Kcal (2436 kJ) | ||
| Calories from fat | 316.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.12g | 54% | |
|---|---|---|---|
| Cholesterol | 244.66mg | 82% | |
| Sodium | 73.64mg | 3% | |
| Potassium | 92.85mg | 2% | |
| Total Carbs | 59.18g | 20% | |
| Sugars | 39.2g | 157% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 8.18g | 16% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.1mg | 6% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 394.64 Kcal (1652 kJ) | ||
| Calories from fat | 214.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.82g | 54% | |
|---|---|---|---|
| Cholesterol | 165.95mg | 82% | |
| Sodium | 49.95mg | 3% | |
| Potassium | 62.98mg | 2% | |
| Total Carbs | 40.14g | 20% | |
| Sugars | 26.59g | 157% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 5.55g | 16% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.7mg | 6% | |
| Calcium | 25.2mg | 4% | |
* 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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