This tastes better than pumpkin pie believe or not. But the only way you'll know is if you make it yourself. It's a fantastic way to serve up a familiar veggie, not to mention a nice dollop of fresh whipped cream… Yummmmy.
BUTTERNUT SQUASH PIE
- 1 1/2 cups peeled and cubed butternut squash
- 1 cup lightly packed brown sugar
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 cup evaporated milk
- 1 pinch ground allspice
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 (9 inch) unbaked pie shell
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.
Makes 8 servings
