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Thursday, January 12, 2012

Butternut Squash Pie

Butternut Squash Pie


  1. 1
    Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  2. 2
    Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  3. 3
    Cut the squash in half, and remove the seeds.
  4. 4
    Scoop out about 2 cups of the pulp and place in your blender or food processor.
  5. 5
    Add all remaining ingredients and blend until smooth.
  6. 6
    Pour into prepared pie crust.
  7. 7
    Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  8. 8
    Cool on a wire rack.

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