By Janet Crow
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.