2 yellow squash, quartered
2 bananas, quartered
1 cup unmixed honey
1 cup unbleached all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups chopped cooked rice
1/4 cup chopped green onion
1 teaspoon sesame seeds
1 teaspoon balsamic vinegar
1 tablespoon molasses
1/4 teaspoon chili powder
1/4 teaspoon salt
1 cup golden raisins
1/4 teaspoon dried oregano seeds
1 tablespoon soy sauce
1 tablespoon white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1/2 square pan.
Stir squash, bananas, honey, flour, eggs, 1 cup of flour, and vanilla into jars, leaving about 1/2 cup in the center. Fill jars with batter. Pour into lined 12x8 inch baking pan.
Bake in preheated oven for 40 minutes.
Remove jars from oven and place on cookie sheets to cool completely. To make the filling: In a large bowl, combine the squash, bananas, honey, flour, eggs, sugar, and vanilla. Beat together until smooth.
Pour filling into prepared pie crust.
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