Better Than Pumpkin (Uses Butternut Squash) Pie
Butternut squash is a great source of vitamin A, which is important for healthy vision.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Better Than Pumpkin (Uses Butternut Squash) Pie
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the butternut squash in half lengthwise and remove the seeds.
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Place the squash halves on a baking sheet, cut side down, and roast for 45-50 minutes, or until the flesh is soft.
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Allow the squash to cool, then scoop out the flesh and discard the skin.
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In a mixing bowl, combine the squash, sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Mix well.
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Pour the mixture into the pie crust and smooth the top.
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Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until the filling is set.
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Remove the pie from the oven and let it cool for at least 2 hours.
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Serve the pie chilled, topped with whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
