There are many wonderful things to do with squash, but some people are just predisposed against it. So, I get creative.

This was a recipe for pumpkin pie in the standard Betty Crocker cookbook which I “adapted” for butternut squash… meaning I just replaced “pumpkin” with “butternut squash”. Let’s remember, pumpkin is a variety of winter squash.

Butternut Squash Pie

Pastry for one-crust pie
2 large eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon cloves
2 cups pureed squash
1 can (12 ounces) evaporated milk

Heat oven to 425. First get the squash done — poke squash with knife and microwave on high for 1 minute (this makes it easier to peel and cut). Cut in half, deseed, peel and cube. Put the squash in a pan and cover with foil. Bake until mashable. This might take about 45 mins. Sometimes I’ll do this with a lot of squash in one day and freeze it so it’s always ready to go. It is way easier to do this for butternut squash than pumpkin, so another good reason to switch ingredients for this recipe.

Make pastry. Spray pie pan with cooking spray and bake pie shell alone for 10 mins at 425 (this keeps it from getting soggy when you pour the filling in).

Beat eggs and mix in all other ingredients with hand mixer. Bake at 425 for 15 minutes then lower temp to 350 for another 45. Let the pie set until thoroughly cooled. *If the edges of your pie shell start to get too brown, you can spray them with cooking spray to keep them from burning.

No one will ever know you switched ingredients on them! Even seasoned veterans — here’s Grandma Caroline inspecting the final product:

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