Versatile butternut squash also makes an excellent squash pie.
I have found that anything you can make with a yellow or orange vegetable, a butternut squash can make better — from carrot cake to candied sweet potatoes. I think the meaty flesh is easier to work with, too.
Here is how to make a pie using my family’s favorite squash pie recipe.
1 medium-size butternut squash
2 cups whole milk
1 cup evaporated milk
1 1/2 cups brown sugar, packed
1/2 tsp nutmeg
1 tbsp cinnamon
1 tsp salt
Cut the squash into 4 pieces, removing the seeds. Boil until the meat is soft. Cool, then remove the skin and discard.
Preheat oven to 425 degrees Fahrenheit. In a blender, combine the cooked squash gradually with the milk. Pour into a large mixing bowl, add the remaining ingredients, and mix well. Pour the creamy mixture into 3 unbaked pie shells.
Bake for 15 minutes, reduce the temperature to 350 degrees, and continue baking for about 45 minutes or until a knife inserted into the middle comes out clean. Let cool before cutting.