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I finally got around to making a pie out of my canned squash. It turned out pretty well, tho. There are a couple things I would have changed. I would have made two standard sized pies instead of a single deep-dish pie, because I basically overfilled it and had trouble with over-browning the crust to get the pie to thicken appropriately. But it was tasty.
The pie is almost exactly like pumpkin, but I actually like the flavor a little better (maybe it’s because of the home canned produce).
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup white sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter, melted
- 1/2 teaspoon ground ginger
- 2 cups hot milk
- 2 pounds butternut squash
- 3 eggs
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
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