Directions:
- Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
- Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1631.11 Kcal (6829 kJ) | ||
| Calories from fat | 327.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.4g | 56% | |
|---|---|---|---|
| Cholesterol | 236.76mg | 79% | |
| Sodium | 654.74mg | 27% | |
| Potassium | 2018.3mg | 43% | |
| Total Carbs | 314.79g | 105% | |
| Sugars | 224.75g | 899% | |
| Dietary Fiber | 6.94g | 28% | |
| Protein | 27.94g | 56% | |
| Vitamin C | 50.5mg | 84% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 6.6mg | 37% | |
| Calcium | 1003.5mg | 100% | |
| Amount Per 100 g | |||
| Calories | 190.92 Kcal (799 kJ) | ||
| Calories from fat | 38.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 56% | |
|---|---|---|---|
| Cholesterol | 27.71mg | 79% | |
| Sodium | 76.63mg | 27% | |
| Potassium | 236.24mg | 43% | |
| Total Carbs | 36.85g | 105% | |
| Sugars | 26.31g | 899% | |
| Dietary Fiber | 0.81g | 28% | |
| Protein | 3.27g | 56% | |
| Vitamin C | 5.9mg | 84% | |
| Vitamin A | 0.2mg | 70% | |
| Iron | 0.8mg | 37% | |
| Calcium | 117.5mg | 100% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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