Moms Butternut Squash Her Version Of Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Mom never used pumpkin for her pies. She baked winter squash espec. liked butternut and substituted it for the pumpkin. I never knew until I grew up we were'nt eating real pumpkin pies I like the squash better & this is how I make them. Ingredients:
1 small butternut squash ( 1 3/4 cup mashed ) |
1/2 tsp salt |
1 can (12 oz. ) evaporated milk or 1 3/4 cup whole milk |
2 large eggs |
2 tbsp. sugar 2/3 cup brown sugar |
1/2 tsp cinnamon |
1/2 tsp ginger |
1/2 tsp nutmeg |
1/4 tsp ground cloves |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut squash in half lengthwise, seed and brush cut flesh with oil
3. Place cut side down on rimmed baking sheet.
4. Roast until tender with fork, about 30 to 35 min.
5. Use a spoon to scrape out
6. Discard skins.Puree in food processor for a smooth consistency.
7. Combine all ingredients and mix until well blended (can use rotary beater)
8. Pour into unbaked 10 in. pie crust.
9. Bake in preheated 425 degree oven for 15 min, then reduce heat to 350 and bake another 45 min.
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