Butternut Squash Pie
Serves 6-8
Ingredients
- 1 butternut squash halved lengthwise and seeds removed
- 2-4 tbsp butter cubed
- 1 cup evaporated milk
- 1/2 cup sugar
- 1 tbsp flour
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs beaten
- 9 inch pie crust
- optional garnish: whipped cream
Instructions
- Place squash halves in a shallow baking pan, cut side up.
- Top with butter, cover with aluminum foil.
- Bake for 375 degrees for about one hour, until fork tender.
- Remove from oven; turn squash halves on their side in the pan and allow liquid to drain until cool.
- Scoop squash pulp into a bowl and mash, discarding skin.
- Measure 1 1/2 cups of mashed squash into the top of a double boiler; add milk and warm through over low heat.
- In a separate bowl, mix sugar, flour, spices, and salt; add eggs.
- Whisk well; add to squash mixture and stir well.
- Warm through, but do not boil.
- Pour warm filling into unbaked pie crust.
- Bake at 400 degrees for 10 minutes.
- Reduce heat to 350 degrees; bake until pie sets, about 15-20 minutes.
- Top servings with a dollop of whipped cream.
Notes
Recipe from Hometown Harvest cookbook.