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Veggie Squash Chili 7" Pie

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“Adapted from a NY Times recipe.”
READY IN:
1hr 15mins
YIELD:
2 Small pies
UNITS:
US

Ingredients Nutrition

  • 1 medium winter squash
  • 4 eggs
  • 34 cup sugar (half white, half brown, packed)
  • 12 cup heavy cream
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 18 teaspoon crushed clove
  • 1 pinch salt
  • 1 pie crust, homemade, of course

Directions

  1. 1. Slice the squash in half. This is the moment for the biggest knife in the drawer. Scoop out the seeds. Place each half facedown on a baking sheet lined with parchment or foil. Bake for 30 to 50 minutes at 385 degrees, until squash feels soft on the outside.
  2. 2. After it cools from blistering to merely hot, scrape the meat from the skin with a spoon. Run the squash through a food processor until it looks like baby food. Measure roughly 2 1/4 cups — for the pie. Go ahead and feed the rest t.

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