Candy Roaster Squash

Candy Roaster Pie

To approach this statuesque squash, cut in half crosswise, then cut each half again lengthwise. You can cut in smaller pices to fit your pan. Scoop out seeds and place the quarters face down on a lightly oiled baking pan.  Bake at 375 degrees approximately 45 minutes, depending on size, until tender, the skin is beginning to char and blister, and it is completely pooped.  Be sure you use a rimmed pan because these squash are juicy. You will have lots to freeze for future use. If you don't care for pumpkin pie you will probably love Candy roaster pie.

Once the squash is cool enough to handle, scoop out all the flesh from the rind.  If desired, puree in a blender until smooth.

Pies are the traditional use of these squash and I have experimented with a few different flavor combinations. The one that seems most popular in my circles, is this one.  It is very simple and lets both the delicate flavor and the beautiful golden color of the squash shine through.

These recipes can also be used on the  TENNESSEE SWEET POTATO SQUASH

Old Fashion Candy Roaster Squash Pie
2 cups candy roaster squash puree
1/2 cup sugar
2 eggs
2 Tbsp. flour
1/2 cup evaporated milk
1 tsp. vanilla
3 Tbsp. melted butter
Your favorite pie crust

Stir all ingredients together, then beat at medium speed of electric mixer until smooth and creamy.  Pour mixture into unbaked pie crust.  Bake at 375 degrees for 45 - 55 minutes, or until a knife inserted into the center comes out clean.




1 1/2 c. cooked candy roaster, mashed with a little butter
1/3 c. sugar
Pinch of salt
2 eggs
1 1/2 c. milk
1/2 tsp. vanilla
Sprinkle of nutmeg and cinnamon

Mix all ingredients together well and turn into buttered quart casserole. Bake at 325 degrees until set, approximately 45 minutes. NOTE: A Candy Roaster is a member of the pumpkin family, but has a much more delicate flavor and does not have the stringy texture. It is indigenous to the mountains and comes in all shapes and sizes. Cut up into chunks, it freezes very well. No blanching necessary.



1 gallon candy roaster, cooked and mashed
3 cups sugar
cup lemon juice
cup cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1 tablespoon ginger
2 cups apple cider
1 box Sure-Jell

Mix all of the ingredients except the Sure-Jell. Bring to a boil and cook for a minute. Remove and add the Sure-Jell. Place in sterilized jars. Melt paraffin and spoon a thin layer atop the butter.




    2 C. flour
    1 tsp. cinnamon
    1 tsp. pumpkin pie spice
    1 teaspoon baking soda
    1 teaspoon salt
    1 3/4 cup fresh candy roaster
    1-2/3 cups granulated sugar
    1 cup canola oil
    4 eggs


    Preheat oven to 350 degrees.
    Whisk all the flour, spices, baking soda, and salt together in a bowl and reserve to add into the wet mixture next.
    Mix all the following ingredients together(eggs, sugar, oil, and pumpkin) in the mixer and then slowly add in all of the dry ingredients.
    While this is all mixing take a 13 X 9 Cake pan and oil it and sprinkle sugar and cinnamon in the pan until it is coated finely and evenly.
    Bake at 350 degrees for 30 minutes.

The cake part of this recipe is amazing but it’s the frosting that completes this recipe!

Cream Cheese Frosting (This is just your basic easy cream cheese frosting recipe)

8 ounces low-fat cream cheese, at room temperature
cup butter, softened

3 cups powdered sugar

1 tsp. vanilla extract I try to use pure extract

Mix all ingredients together until creamy and spread on cake just after it is slightly cooled.  This is a very moist cake so it can be a little difficult to frost so just make more frosting if you have any issues

Sprinkled cinnamon on top and place pecans evenly on top of the cake (optional)

Candy Roaster Cookies

    1/3 cup shortening
    1 1/3 cup sugar
    2 eggs
    1 cup cooked punkin (Candy Roaster!)
    1 teaspoon vanilla
    1 teaspoon lemon juice
    1 teaspoon grated lemon rind
    1/4 teaspoon ginger
    1/4 teaspoon allspice
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    1 cup raisins
    1/2 cup chopped nuts (I used pecans but want to use black walnuts!)
    2 1/2 cup self rising flour

Cream shortening and sugar; add eggs one at a time and mix well after each.

Add candy roaster ,vanilla, lemon zest, lemon juice, ginger, allspice, nutmeg, and cinnamon-mix well.

Add raisins and nuts mix well.

Add flour and mix until combined. Drop onto a greased cookie sheet and bake at 400 degrees for 10-15 minutes until golden brown.

Click Here For Candy Roaster Seed

Click Here Back To Wrights Heirloom Vegetables

Click Here 80 Varieties Hard To Find Heirloom Pole Bean Seed

Click Here Pole Bean Images