Sunday, November 17, 2013

Butternut Squash Pie


Thanksgiving is on the horizon and we are getting ready.  The flavors of fall are all around us. Squash is one of our favorites.  My husband remembers fondly when he was a kid and his mother used to make Bird's Eye frozen squash in a double boiler.  She would heat that frozen block of deliciousness and serve it with a little butter.  Yum!  While reminiscing about that squash recently, he asked me if I could make a butternut squash pie.  I said sure!  I've made pumpkin pies and butternut is very similar so I knew I could do it.  Below is the resulting pie and the recipe.

Olivia and I went over our Thanksgiving lists today to review who is making what.  I can't wait to make the dishes I'm responsible for making.  We will be having turkey, dressing, sweet potatoes, mashed potatoes, mixed vegetable casserole, broccoli casserole, green bean casserole, cheese biscuits, pie, etc.  I know it sounds like a lot of food, but the leftovers are wonderful and last for days.  If we come up with some new variations on our old themes we will share them with you.  If you have a simply wonderful holiday recipe you would like to share, we would love to hear from you.  Half the fun of the holidays is finding new foods, flavors, and ideas to share!

1 chilled unbaked 9 inch pie shell
1 medium to large butternut squash
1 cup brown sugar firmly packed
3 large eggs
3/4 cup evaporated milk
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/1/2 tsp. ground cinnamon
1/4 tsp. salt
2 T. flour
1 T. butter melted
1 1/2 tsp. vanilla

Cook the squash either in the oven the microwave, or peel and steam.  When it is soft, scoop out 1 1/2 cups of squash. Discard peel.   Place squash in large bowl and let it cool slightly.  Add milk, eggs, salt, flour, butter, spices, and vanilla.  Beat until it is smooth.  Pour the filling in the pie shell.  If you have too much filling, but the leftover filling in a ramekin and bake with the pie.  It is yummy even out the pie shell.  Bake for 35 minutes at 350 degrees and then pull it out and check it.  If a knife inserts and comes out clean, it is done.  If not, put some foil around the edges of the crust to keep it from burning and put the pie back in for about 10 minutes until it is done.  Serve warm or cold and with whipped cream if you like.  Enjoy!

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