More from Lori on the topic of squash:

FAUX APPLE PIE: I didn’t believe it either, but this pie, made with squash and without a single apple, tastes just like apple pie. It think this means that we’re tasting the sugar and cinnamon and not the apples when we eat apple pie, but it’s still a good way to use a lot of squash. I use a streusel or crumb topping intead of the second crust. If I feel ambitious, I’ll bake one of these and bring it to the site tomorrow

INGREDIENTS (Nutrition)

1 recipe pastry for a 9 inch double crust pie

4 medium-sized zucchini

2 tablespoons lemon juice

1 pinch salt

1 1/4 cups packed brown sugar

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons cream of tartar

pinch ground nutmeg

3 tablespoons all-purpose flour

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.

2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.

3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.