This is really similar to pumpkin pie in my opinion.
Butternut Squash Pie
1 1/2 cup(s) (about a 1-pound squash) butternut squash, cooked, mashed
1 cup(s) milk
2/3 cup(s) packed light brown sugar
1/2 cup(s) heavy cream
2 tablespoon(s) granulated sugar
1 tablespoon(s) margarine or butter, melted
1 1/4 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground cloves
2 large eggs
Make a pastry pie crust.
Preheat oven to 425 degrees F. Make a foil shield for edge of crust crust. Cut 12-inch square piece of foil; fold into quarters. Cut out center and round off edges, leaving a 2 1/2-inch-wide ring. Set aside.
Squash Filling: In large bowl, with wire whisk, beat all filling ingredients until blended. Pour squash mixture into pie shell.
Bake pie 40 to 45 minutes, until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack.
HINT FOR COOKING SQUASH:
To cook squash in microwave oven: Cut squash lengthwise in half; remove seeds. In shallow microwave-safe baking dish, place squash cut side down in 1/2 inch water. Cook on High about 6 minutes; turn squash over and cook 6 minutes longer or until fork-tender.
Reprinted with permission of Hearst Communications, Inc.
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