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Recipe : Entry # 7197
Maureen Nichols
Recipe Title
Butternut Squash Pie
Recipe Theme
Clarke-Washington EMC
1 1/2 cups cooked butternut squash
1/2 cup light brown sugar
1/2 cup white sugar or can use Splenda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg or allspice
Dash of ground ginger
1/4 teaspoon salt
1 tablespoon flour
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla
To cook fresh squash, slice the butternut squash into halves and remove seeds and strings. Place cut-side down on an oil-sprayed baking sheet and bake at 325 degrees until flesh is tender and can be scooped out (about an hour). Scrape the pulp from the shell and mash it.

Preheat the oven to 425 degrees. In a medium large bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients. Add the wet ingredients to the dry mixture and mix well. Pour into a prepared 9-inch piecrust. Bake for 15 minutes at 425 degrees, then lower the temperature to 350 and continue baking (about 45 minutes) until a knife inserted in the middle comes out clean. Shield the crust perimeter with foil, if necessary, during the last 30 minutes, to prevent over-browning.