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Butternut Squash Pie
This Thanksgiving, have your sides be the star with this delicious Butternut Squash Pie. The color is exquisite, the texture is light, and the taste is truly divine. Sooo easy, practice ahead of time to gauge your family’s response. I’m making 4 or 5 of them, along with the next recipe, a just-as-easy-to-make Oatmeal Pie.
Ingredients:
2 cups roasted, mashed squash
3 Tbs butter
1 cup sugar
1/3 cup milk
½ tsp salt
3 eggs
1 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
¼ tsp coriander
Directions:
Roast the squash ahead of time, puree, and let cool. In a separate bowl, combine the rest of the ingredients. Add in the pureed butternut squash. Although a kitchen aid works great, so does an immersion wand. Pour into a greased standard size pie pan, OR use a gram crust in an aluminum foil pie pan. Pie pan should be filled to the brim for best results. Bake in oven at 375 degrees for one hour, and set aside to cool before cutting into it.
