How to Make Butternut Squash Pie: Best Recipe

Butternut squash is one of the best squashes for preparing recipes. If you have a recipe calling for a yellow or orange vegetable, including pumpkin, butternut squash can often be substituted with better results. This recipe is a great way to use squash from your summer harvest and it is my favorite recipe for butternut squash pie.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 medium butternut squash
• 2 cups milk
• 1 cup evaporated milk
• 1 1/2 cups brown sugar
• 6 medium eggs
• 1/2 tsp nutmeg
• 1 tablespoon cinnamon
• 3/4 tsp salt
• 3 unbaked pie shells

1. Cut the squash in half and remove the seeds.

2. Place the squash in a glass baking dish, skin side up. Add a few tablespoons of water to the pan.

3. Cover with aluminum foil and bake the squash at 350 until the meat is soft.

4. Cool the squash and peel off the skin.

5. In a blender, mix the squash, milk, and evaporated milk and egg.

6. Slowly blend in the brown sugar, nutmeg, cinnamon and salt.

7. Pour the butternut squash mixture into unbaked pie shells, or freeze for later use. It will make 3 butternut squash pies, so if freezing, separate accordingly.

8. To prepare the pie, bake at 350 degrees for 1 hour. Cover with aluminum foil if the top begins to brown.

Resources

• How to Make Blackstrap Molasses Cake
• How to Bake Pumpkin in the Oven

[gailM]

on 10/12/2009 We agree butternut squash make better pumpkin pie than pumkins.