Butternut Squash Pie Recipe

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Ingredients:

Serving

1 3/4 cups butternut squash, cooked, strained, and pureed
1 cup sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 eggs
1 1/2 cups whole milk
1 tbsp butter, melted
unbaked 9-inch pie crust, in pan

Directions:

Preheat oven to 400 degrees F.
Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into the pie shell (do not prick the bottom or sides of the raw crust.).
Bake on the lowest rack in the oven for 50 minutes, or until a butterknife inserted in the filling 1 from the pie's edge comes out clean.
Cool to slightly warm or refrigerate and serve cold.
NOTE: Butternut squash is easy to roast. I cut a squash in half, scoop out the seeds, and rub the flesh with butter. Then I place the halves face down (skin side up) in foil-lined roasting pan in a 400 degree oven for about 45 minutes or so. I add about 1/2 cup of water or orange juice to the pan at the onset. Once cooled, it's easy to scrape the flesh away, strain it, and spin it in your food processor to make puree.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.85 Kcal (544 kJ)
Calories from fat	28.28 Kcal
		% Daily Value*
Total Fat	3.14g	5%
Cholesterol	66.12mg	22%
Sodium	335.77mg	14%
Potassium	224.98mg	5%
Total Carbs	22.3g	7%
Sugars	17.94g	72%
Dietary Fiber	1.55g	6%
Protein	4.01g	8%
Vitamin C	6.7mg	11%
Vitamin A	0.5mg	16%
Iron	0.8mg	4%
Calcium	88mg	9%

Amount Per 100 g
Calories	103.56 Kcal (434 kJ)
Calories from fat	22.55 Kcal
		% Daily Value*
Total Fat	2.51g	5%
Cholesterol	52.73mg	22%
Sodium	267.77mg	14%
Potassium	179.42mg	5%
Total Carbs	17.78g	7%
Sugars	14.31g	72%
Dietary Fiber	1.24g	6%
Protein	3.2g	8%
Vitamin C	5.4mg	11%
Vitamin A	0.4mg	16%
Iron	0.6mg	4%
Calcium	70.1mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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