Ahh... a Red Kabocha Squash.  Yum!  I think.  What to do with this??  Pie of course!  Yes, it kind of looks like a pumpkin, so why not.  Let's carve this baby up and bake him in a 350 oven (with some water in the pan, and covered in aluminum (almost said "tin") foil.



No, I didn't roast the seeds.



(New Camera...sorry for the out of focus.  I didn't read the instructions yet)

Now...for the recipe.  What else, other that some obscure little cookbook I have of Pennsylvania Dutch recipes!  I figure that a pumpkin pie recipe should work.   I have actually made this once before and learned that unlike the last time I made pumpkin pie, this kabocha squash has nowhere near the moisture that the pumpkin did.  No straining needed.  Just mash that baby up!

It smells just like the squash that you always find in the frozen foods section.





See how happy they all are?



I made only one small substitution.  The recipe called for 3/4 cup of brown sugar.  I used 1/2 cup of brown sugar + 1/3 cup of molasses.  Seriously, I never have a chance to use my molasses.  I just had to.

Oh, and of course, the homemade pie crust!


ahahaha!

I  put all of the ingredients into my food processor and whipped those babies up!  wooooooooooooo!  Then chilled (I have NO idea why) and put into the pie crust.  Another out of focus pic:



Bake for what seemed like a couple of hours, and .......................PIE!  Served with (yes, really this time) homemade whipped cream.  Made of course with homemade vanilla extract (the rum version.). 
 Until next time, pie!