Butternut Squash Pie

1. 1

   Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.

2. 2

   Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.

3. 3

   Cut the squash in half, and remove the seeds.

4. 4

   Scoop out about 2 cups of the pulp and place in your blender or food processor.

5. 5

   Add all remaining ingredients and blend until smooth.

6. 6

   Pour into prepared pie crust.

7. 7

   Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.

8. 8

   Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.