I can’t remember which blog it was but one mentioned having made an excess of butternut squash pies that her husband devoured. I had to try one and so I modified a sweet potato pie recipe that I have been making for my grandfather. We had a Friendsgiving and this recipe was hit.
- Preferred pie crust (I used store bought)
- 1 Butternut Squash
- 14 Oz can Sweetened Condensed Milk
- 3 Tbs Caster Sugar
- 2 Large Eggs
- 1 Tsp Lemon Juice
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/4 Tsp Cloves
- Cut the butternut squash in half, clean out the seeds, sprinkle the meat of the squash with salt. Roast cut side down at 400°F for 45 minutes.
- Allow squash to cool and pre-bake the pie crush according to recipe directions.
- Remove the roasted squash from the skin and mix with the condensed milk. Blend until smooth in a blender or with an immersion blender.
- Add the remaining ingredients and combine well.
- Pour squash mix into cooled pie crust.
- Bake at 375°F for 40-50 minutes.
Don’t toss the butternut seeds, they can be roasted like pumpkin seeds and are delicious. See the recipe here. Have you ever made or tried a Butternut Squash pie? Let me know in the comments. Have a great weekend!
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