Butternut Squash Puree
INGREDIENTS:
1 1/4 lb Butternut squash; (to 1 1/2
-lbs)
3/4 c Sugar
2 Eggs; Beaten
1 cn (12 oz) Evaporated milk
3/4 ts Ground Cinnamon
1 ds Salt
1 9-inch Pastry shell
Whipped cream
1 1/4 lb Butternut squash; (to 1 1/2
-lbs)
3/4 c Sugar
2 Eggs; Beaten
1 cn (12 oz) Evaporated milk
3/4 ts Ground Cinnamon
1 ds Salt
1 9-inch Pastry shell
Whipped cream
Wash, halve squash lengthwise, and remove seeds. Place squash, cut side down, in a baking dish. Bake in a 350F oven for 30 minutes. Turn cut side up. Bake, covered, 20-25 minutes more or until tender. Scoop out pulp (about 2 cups). Mash with fork. Add sugar, eggs, milk, cinnamon, and salt. Stir until combined.
Pour into unbaked pie shell. Cover the edge of the pie with foil to prevent burning. Bake at 375F for 25 minutes. Remove foil; bake 25 minutes more or until a knife inserted near the center comes out clean. Cool and serve.
Serve with whipped cream sprinkled with ground nutmeg, if desired.
NOTES : TNT
Pour into unbaked pie shell. Cover the edge of the pie with foil to prevent burning. Bake at 375F for 25 minutes. Remove foil; bake 25 minutes more or until a knife inserted near the center comes out clean. Cool and serve.
Serve with whipped cream sprinkled with ground nutmeg, if desired.
NOTES : TNT