I know what you're thinking... what the hell is it with Shell and butternut squash?!?!? I do love it. This is a slight variation on the infamous Pumpkin Pie. I didn't have pumpkin once so I used a fresh squash. It was great! I got this recipe off the back of a Borden's Sweetened Condensed Milk can. The recipe calls for pumpkin which you can obviously use too! You could also substitute sweet potatoes!
What you'll need...
2 cups of pre-baked squash (or pumpkin/sweet potatoes)
1 14-oz can of sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 salt
1 9-inch pie shell (I sometimes use a Pillsbury Pie Crust)
** Bake a squash at 400 for about one hour, until a knife pierces it easily. Cut in half, scoop out the seeds and pull the peel off. Put 2 cups aside to cool. Refrigerate the rest for later use.
Put all ingredients in a blender and blend smooth. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake for another 40-60 minutes until knife comes out clean.
That was my exact thought, Shell! "What the hell is it with the squash?!" Funny.
ReplyDeleteI have made squash pie before too. Passed it off as pumpkin, no one ever guessed!