This is a wonderful use for fall squash. If there is too much filling, the surplus may be baked in custard cups set in a pan of hot water. Do not bake it with the pie because the steam from the water will make the pie soggy.
- 2 pounds butternut squash, cubed
- 1 cup white sugar
- 1 pinch salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups hot milk
- 3 eggs
- 1 tablespoon butter, melted
- 1 9-inch single crust pie pastry
Preheat the oven to 425 degrees F (220 degrees C).
In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter. Pour the filling into an unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
- Yields: 1 9-inch pie
- Preparation Time: 90 minutes
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