Butternut Squash Pie
I love pumpkin, but for some reason, I've never liked pumpkin pie. I've tried to get into it, but it's been over thirty years now and I have to admit that I've been unsuccessful. I have, however, found a solution: Butternut Squash Pie. I make this pie as more of a custard than your standard pumpkin pie. I go a little light on the seasonings and the sugar. Butternut squash is naturally sweet so you don't have to add a ton of sugar. Butternut Squash Pie Recipe (A clever substitute for Pumpkin pie) Have a (gluten-free) pie crust ready to bake. Heat the oven to 350 degrees. With a cleaver or other dependable knife, remove all the seeds and cut into 1 1/2-inch cubes: 1.5 lb butternut squash Roast the squash on a baking sheet or roasting pan until it feels done when poked with a fork. Remove from the oven and let cool to room temperature. Puree the squash in a food processor. In a large bowl, whisk: 3 large eggs Whisk in: 2 1/2 cups of the butt...