Ingredients
-
1
-
1
-
3/4
-
2
-
1 1/4
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Butternut Squash Pie,This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!,Used 2 small butternut squash and used sweetened evaporated milk. Out of butter, used vegetable oil instead. Also, I rotated it a few times. Came out amazing. So easy, and not as likely to give me heartburn the way pumpkin pie often has. Im using squash from now on in the place of pumpkin for my pies and puddings. If you dont have any crust and dont feel like making it, this recipe works wonderfully as pudding!,How many cups is 1 medium squash or 2 small squash?
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Steps
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1
Done
|
Pierce the Squash With a Knife in Several Places, and Place in a Baking Dish in a 350 Degree Oven. |
|
2
Done
|
Bake Until the Squash Is Tender and Easily Pierced With a Knife (about 1 Hour) Allow to Cool Completely. |
|
3
Done
|
Cut the Squash in Half, and Remove the Seeds. |
|
4
Done
|
Scoop Out About 2 Cups of the Pulp and Place in Your Blender or Food Processor. |
|
5
Done
|
Add All Remaining Ingredients and Blend Until Smooth. |
|
6
Done
|
Pour Into Prepared Pie Crust. |
|
7
Done
|
Bake 45-50 Minutes or Until the Center Is Nearly Set, and the Pie Is Starting to Slightly Pull Away from the Edges of the Pan. |
|
8
Done
|
Cool on a Wire Rack. |
