Spicy Butternut Squash Pie
Spicy Butternut Squash Pie is an moderately easy dinner. Made with 2 butternut squash, 3 eggs, slightly beaten, 3/4 c. firmly packed artificial light brown sugar, 1/2 tsp. ground cinnamon and 1/2 tsp. ground nutmeg, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Peel squash.
Slice in half lengthwise and remove seeds.
Cut into slices.
Place in saucepan and cover with water.
Cover and cook 15 minutes or until tender and drain.
Purée pulp in food processor or mash thoroughly.
Set aside 2 cups squash purée. Store remainder in refrigerator for later use (for up to 5 days). Combine remaining ingredients, mixing well.
Sieve mixture.
Pour 1/2 into each pie plate.
Bake at 375° for 40 to 45 minutes or until set.
Let cool.
Serve with thickened vanilla spiced icing mixture, if desired.
🍷 Perfect Pairings
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