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Sunday, November 16, 2014

Butternut Squash Pie

There is a house down the road from us that sells extras from their garden on this little card table with a cash box. Before we had our own garden I loved it when the table came out, because it was really easy to walk down and get a tomato or whatever I needed for dinner that night. This year with the garden giving me an overabundance of tomatoes I didn't need to make the trip down there.

However we were walking Ginny one night and they had a few butternut squash. I purchased one and dutifully carried it home. Hubby Jim asked me what I was going to make with the squash. I said I'm not sure, but its going to be fabulous. The squash sat on the counter through September and October, good thing they don't go bad quickly.

At the beginning of November it moved from by the spice rack to by the stove. Hubby Jim was like the squash moved... does that mean something. I just chuckled. A couple of days later I made this butternut squash pie.

It tasted a little like pumpkin pie, but with a more intense flavor and a slightly different texture. If you are looking for something a little different, but still traditional for Thanksgiving dinner than this may be just the right recipe.

Butternut Squash Pie

  • 1 single pie crust
  • 1 butternut squash
  • 1 1/4 cup sugar
  • 4 1/2 tsp cornstarch
  • 1 Tbsp cinnamon
  • 1/2 cup (1 stick) butter softened
  • 2 eggs
  • 1/4 cup water
  • 3 tsp vanilla
Cooking Directions
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then spray the foil with spray butter.
  3. Cut the butternut squash in half the longways. Scoop out all the seeds with a large spoon.
  4. Put the squash cut side down on the foil. Bake for 40 minutes.
  5. While the pie is baking line the pie pan with the crust.
  6. Let the squash cool for 5-10 minutes. Then remove the inside of the squash. Put the squash in the fridge to cool for at least 10-15 minutes.
  7. When the squash has cooled. Preheat or change the oven temperature to 350 degrees.
  8. Mix together the sugar, cornstarch, and cinnamon.
  9. Beat in the squash, butter, eggs, water, and vanilla. Continue to beat until the mixture is smooth.
  10. Pour into the prepared pie crust.
  11. Bake for 40-45 minutes. Cover the crust for the last 15 minutes if the crust starts to brown too quickly.
This recipe adapted from Taste of Home.

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