<< Back

Kelly's Squash Bars with a barley & buckwheat flour crust

Ingredients for the crust (makes two):

2 1/2 c flour (I used half barley, half buckwheat)

1 c butter cold, cut into cubes

1 teaspoon salt

1 teaspoon sugar

6-8 Tablespoons cold water

Combine ingredients in a food processor and add water to desired moisture.

Ingredients for the squash filling:

1 1/2 cups cooked squash

1/2 cup sugar

1 Tablespoon pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, & 1/4 tsp clove)

1/2 teaspoon salt

3 beaten eggs

2 cup milk

Making the bars:

Put in pie crust in bake for 50 minutes at 375 degrees or until knife comes out clean. If it's a bit softer in the very center don't worry about it, it will thicken more as it cools.

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Eggs, GRAINS: Ethiopian Barley, GRAINS: Buckwheat,