“This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  2. Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  3. Cut the squash in half, and remove the seeds.
  4. Scoop out about 2 cups of the pulp and place in your blender or food processor.
  5. Add all remaining ingredients and blend until smooth.
  6. Pour into prepared pie crust.
  7. Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  8. Cool on a wire rack.

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