Butternut Squash Pie:


Janet’s Appalchaian Recipes

Butternut Squash Pie


By Janet Crow

Guest Columnist

If I get the chance to choose what we have for dessert I will always choose a pie over pretty much everything else. I adore pies of all kinds, sweet and savory, and this one is a regular around my house.

I have eaten squash all my life, mostly fried or in a casserole, but put it in a pie and it’s just a little slice of Heaven on a plate. You would never think this pie had squash in it as it will also remind you of a pumpkin pie. It’s always a request during the holidays, but when I see butternut squash on sale I make sure to pick some up so I can make this pie.

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Butternut Squash Pie:

1 med. butternut squash

2 large eggs

3/4 C. sugar

1 tsp. vanilla extract

14 oz. can sweetened condensed milk

2 (9-inch) pie shells, uncooked

Slice the ends off of the squash and then peel the skin with a vegetable peeler. Cut into cubes and place in a pot. Cover with water and bring to a boil, cook until tender. Drain them well and mash. Meanwhile, In a large bowl whisk together the eggs, sugar and vanilla. Whisk in the condensed milk. After mashing the squash (should be 2 good Cups mashed), stir into the mixture, combine well. Divide the mixture between the two pie shells and bake in a 400 degree oven for 30 minutes. Allow to cool for 15 minutes before slicing.

Butternut Squash Pie
http://williamsondailynews.com/wp-content/uploads/2016/03/web1_butternut-squash-pie.jpgButternut Squash Pie
Janet’s Appalchaian Recipes
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