I used to have an uncle who would greet us with the phrase, "How you 'n ya squash pie?" I always think of that when I hear "squash pie."
I picked 4 little squash off my vines today
original recipe called for zucchini, garlic, shallots, olive oil, and pecorino, none of which I used!
So here was my recipe, roughly
Microwave on high for 2 minutes (I used a Corning Ware cereal bowl which holds about 2 cups)
2 small squash, thinly sliced
1 smaller-than-ping-pong-ball-sized onion, thinly sliced
in a couple of TB water
small pat of butter, stir and microwave on high another minute or so until tender; set aside
In another bowl, beat
2 heaping TB of ricotta cheese
1 TB parmesan
salt (& pepper unless you have to refill your pepper mill, in which case you can add it after cooking)
Stir till well blended, then mix with squash mixture. Microwave about 1 1/2 -- 2 minutes on 50% power or until custard is set.
I added some cracker crumbs and butter to the top and microwaved a little longer, but I think I put too many cracker crumbs on it. It might have been better without that. I probably didn't need to heap the spoonfuls of ricotta either, but I was trying to use more since it was going out of date.
It served my husband and me. He gave me some really bad vibes when I said I had made a squash pie, but after he had eaten it, he said it was good. He added that he had to eat through a lot of bread to get to the squash, but I think he was referring to the custard rather than the crumbs.