Country Lore: Perfect Squash Pie Recipe

You've heard of pumpkin pie and sweet potato pie. This reader loves butternut squash and wants you to try her squash pie recipe.
By Doris Hier
October/November 2009
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Versatile butternut squash also makes an excellent squash pie.

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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
6 eggs
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.

Doris Hier
Kewanee, Illinois

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