So for a dinner with a made a butternut squash pie to bring for desert. This is a traditional pumpkin-pie recipe, substituting squash puree for pumpkin puree. These recipes cover the blogs during Thanksgiving time, as a healthier substitute to the traditional pumpkin pie (usually using less butter, sugar, etc). I'm just starting the movement early with the last of my Columbia, MO farmer's market mega-squash.
Butternut Squash Pie
adapted from Cooking for Seven
Ingredients:
1 cup packet brown sugar
1 to 1 1/2 cup cooked butternut squash puree, with a little whipping cream
3/4 cup heavy whipping cream
3 eggs
1/4 cup flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Optional: whipped cream to garnish
Instructions:
1. Set oven to 350 degrees.
2. Combine sugar, puree, whipping cream, eggs, flour, and spices (+salt) into a large mixing bowl, and mix for 2 minutes on medium-high speed with electric mixer.
3. Pour mixture into pie pan. Set into oven, and bake for 45 minutes.
4. Let cool fully before serving. Top slices with whipped cream
