- 1 Butternut Squash (6 cups of cooked mashed)
- 1 cup white sugar
- 1 teaspoon cinnamon
- 6 large eggs
- 1-2 teaspoons vanilla
- 1 tin of evaporated milk (370 mls) + a bit more milk if needed
- 2-9 inch unbaked crusts
It was a largish squash so after steaming it and before adding anything to it, I ate about a cup of it for breakfast. That’s always easier to do than bury the extra in the fridge to find it doing the shimmy shimmy some time in the distant future. However, I have fed any extra to babies, tossed it into bread with some ginger or disguised it in soup or spaghetti sauce and then pretended I had no clue why “it tastes different this time.”
Separate the bulb from the neck and cut the neck into pieces of equal thickness. Cut the bulb in half and scoop out seeds. Place squash into a vegetable steamer, put into a pot, cover and steam until done. Remove from the pot and when cool enough to handle scoop away from the peel.
Discard peel and mash squash. I use a large glass measuring cup to measure out about 6 cups of the mashed squash for the pies. Add the sugar, vanilla, cinnamon. Beat eggs separately and mix in. Mix in the milk. The mixture should be a soft pudding consistency. Sometimes I add a little more regular milk if the mixture seems not soft enough.
Pour into two unbaked pie shells. Bake in preheated oven at 450F x 15 minutes.
Reduce the temperature to 350F and bake another 35 - 40 minutes. Halfway through this baking time rotate the pies for even baking. The center of the pies will not look completely set when finished. Cool on racks.
Yesterday, while grocery shopping, I noticed a pallet of tinned pumpkin. The recipe on the side of the tins called for 2 cups of sugar, a whole lot of cream and lots and lots of spice. Try this instead. The Decadent Housewife "pumpkin" pie recipe uses 1/2 cup sugar per pie. Butternut squash is more flavourful than a pumpkin. Therefore it needs less spices or sugar. And if calories aren't an issue, go for the cream instead of the tinned milk. I use pumpkins to decorate.