Spiced Butternut Squash Pie

Thanksgiving is here in just a few days, and if you are having anyone over, there is a good chance that someone is bringing the traditional Pumpkin Pie. I have to say that I am a fan of this old favorite standard, but why not bring a delightful surprise to the table using my favorite seasonal vegetable, the butternut squash. I cringed my entire life over hearing the word “squash” until I tasted this sweet and scrumptious variety. Since then, I have discovered numerous ways to cook it, and this is one of the most delicious discoveries yet!

Spiced Butternut Squash Pie

1 unbaked and chilled 9-inch pie shell

1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash

1 cup light brown sugar, firmly packed

3 large eggs

3/4 cup evaporated milk or half-and-half

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 tablespoon melted butter

2 teaspoon vanilla

Cut the squash in half lengthwise and remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 degrees for 45 to 50 minutes, or until the squash is tender and can be easily pierced with a fork. Cool completely, then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Turn oven down to 350 degrees and position an oven rack in the center of the oven. In a mixer, combine the squash and the brown sugar. Then add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Next, pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes. When the filling is set, place the pie on to cool. Serve just warm or at room temperature and top with whipped cream.

Recipe by Karen Grimes & Emily Buller