|Butternut Squash Pie with whipped cream.|
We had a lot of butternut squash this year from the garden. So lately we have been having a lot of boiled squash (with a bit of butter), roasted squash, butternut squash lasagna, soup, cupcakes, and of course pie! If you like pumpkin pie you will like this pie and the best part, it's a very easy recipe! Hey, you all should know me by now... I like easy! :D
|Butternut Squash from the garden.|
3 1/2 cups cooked butternut squash
1 cup packed brown sugar
1 tbsp cornstarch
2 eggs lightly beaten
1 can evaporated milk (354 ml)
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg
Boil the peeled and cut up squash until fork tender. Drain and cool. In a blender combine all the listed ingredients until smooth. Pour into the unbaked pie shells.
Bake at 350 degrees for approximately 55 minutes. I will use a butter knife inserted in the centre of the pie to check for doneness.
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