Ingredients
1 2-lb fresh butternut squash
3/4 cup brown sugar
1/2 tsp salt
1-1/2 tbsp cinnamon
1-1/2 tsp ground cloves
1 tsp ground ginger
1 tsp freshly ground nutmeg
4 eggs, slightly beaten
1-1/2 cup whole milk
1 6-oz can evaporated milk
1 prepared 9-in pie crust
Preparation
Slice the butternut squash in half, lengthwise. Scoop out the seeds and fiber, then place face down on a cookie sheet and cook at 350 for about 45 minutes, or until a fork inserts easily. After cooling slightly, scoop out all the cooked squash. The pie requres about 2 cups. Beat the cooked squash until smooth. Add brown sugar and blend well. Add salt and spices, blending well. Add slightly beaten eggs and blend until smooth. Add milk and evaporated milk and blend well. Pour into a deep, 9-inch pie dish (a shallow dish will overflow). Cook at 375 for about 50-60 minutes, or until a knife inserted in the center comes out clean. Cool and enjoy. Goes great with whipped cream
