Summer Squash Pie

Directions

1. 1
   Preheat
2. 2
   oven
3. 3
   to
4. 4
   350°.
5. 5
   Press
6. 6
   bread crumbs into well oiled 9-inch pie pan.
7. 7
   Steam squash until tender;
8. 8
   puree until smooth. (Should have about 3 cups puree.) Saute onion in oil. Puree
9. 9
   the onion;
10. 10
    add
11. 11
    eggs, cottage cheese, cornmeal, salt, Swiss cheese and dill weed.
12. 12
    Add to pureed squash.
13. 13
    Pour into crumb-lined pie plate.
14. 14
    Sprinkle
15. 15
    with
16. 16
    finely
17. 17
    chopped
18. 18
    nuts. Bake 40 minutes or until done.
19. 19
    (Test with knife; done when it comes out clean.) Serves
20. 20
    6.
21. 21
    Can
22. 22
    be
23. 23
    frozen,
24. 24
    then warmed in microwave oven.