How Do You Make Butternut Squash Pie?
Butternut squash is one of the best squashes for preparing recipes. If you have a recipe calling for a yellow or orange vegetable, including pumpkin, butternut squash can often be substituted with better results. This recipe is a great way to use squash from your summer harvest and it is my favorite recipe for butternut squash pie. Cut the squash in half and remove the seeds. Place the squash in a glass baking dish, skin side up. Add a few tablespoons of water to the pan. Cover with aluminum foil and bake the squash at 350 until the meat is soft. Cool the squash and peel off the skin. In a blender, mix the squash, milk, and evaporated milk and egg. Slowly blend in the brown sugar, nutmeg, cinnamon and salt. Pour the butternut squash mixture into unbaked pie shells, or freeze for later use. It will make 3 butternut squash pies, so if freezing, separate accordingly. To prepare the pie, bake at 350 degrees for 1 hour. Cover with aluminum foil if the top begins to brown.
