Here’s another great recipe. This one is far from health food, but once a year, it’s OK to indulge.
Many years back, I acquired this recipe and then lost the card in one of the innumerable moves I’ve done. Its original version was for pumpkin. But unless your market has pre-cut pumpkin (because cutting it up yourself can be very strenuous and time-consuming work), I would recommend this “cheater” version, which comes out with a rich, homemade taste.
Bill’s Awesome Squash Pie:
1 9-inch store-bought pie crust
2 11-ounce containers of diced butternut squash (this will yield 2 cups of packed, mashed pulp)
1 organic egg and one additional yolk
1 14-ounce can of sweetened condensed milk
1/3-cup brown sugar
1/2-teaspoon ground cinnamon
1/8-teaspoon of each of the following: ground cloves, ginger, allspice and nutmeg.
- Preheat oven to 375 degrees F.
- Pre-cook thawed pie crust for 8 minutes.
- Lightly beat eggs and spices/seasoning together.
- Boil squash until tender, then squeeze out as much water as you can.
- Combine the egg mixture,condensed milk, sugar and squash. Mix well but not too much (I prefer a chunky texture).
- Place crust empty on the oven rack, and pour mixture in the crust with a cookie sheet on the next rack down for spill protection.
- Bake for one hour at 375 degrees.