Happy Thanksgiving

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

1/4-teaspoon salt

1/3-cup brown sugar

1/2-teaspoon ground cinnamon

1/8-teaspoon of each of the following: ground cloves, ginger, allspice and nutmeg.

  1. Preheat oven to 375 degrees F.
  2. Pre-cook thawed pie crust for 8 minutes.
  3. Lightly beat eggs and spices/seasoning together.
  4. Boil squash until tender, then squeeze out as much water as you can.
  5. Combine the egg mixture,condensed milk, sugar and squash. Mix well but not too much (I prefer a chunky texture).
  6. 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.
  7. Bake for one hour at 375 degrees.