Recipe - Butternut Squash Pie

1 One fourth pound Butternut squash; (to 1 1/2
lbs)
Three fourths cup Sugar
2 Eggs; Beaten
1 cn (12 oz) Evaporated milk
Three fourths teaspoon Ground Cinnamon
1 ds Salt
1 9inch 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, 2025 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

Recipe by: Country America October 1995

Posted to recipeludigest Volume 01 Number 438 by Rodeo46898
Rodeo46898@aol.com on Jan 3, 1998