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Recipe : Entry # 8922
Peggy Lunsford
Recipe Title
Butternut Squash Pie
Recipe Theme
October: Pies
Side Dishes
Pea River EC
2 eggs, slightly beaten
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup milk
2 tablespoons softened butter
1 ½ cups cooked and mashed squash
1 unbaked pie shell
¾ cup shredded cheddar cheese
Combine eggs, sugar, salt, spices and milk. Add butter to squash and blend with other ingredients. Pour the filling into the pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes or until set. Add shredded cheese to hot pie.