Spicy Butternut Squash Pie

1. 1

   Peel squash.

2. 2

   Slice in half lengthwise and remove seeds.

3. 3

   Cut into slices.

4. 4

   Place in saucepan and cover with water.

5. 5

   Cover and cook 15 minutes or until tender and drain.

6. 6

   Puree pulp in food processor or mash thoroughly.

7. 7

   Set aside 2 cups squash puree. Store remainder in refrigerator for later use (for up to 5 days). Combine remaining ingredients, mixing well.

8. 8

   Sieve mixture.

9. 9

   Pour 1/2 into each pie plate.

10. 10

    Bake at 375u00b0 for 40 to 45 minutes or until set.

11. 11

    Let cool.

12. 12

    Serve with thickened vanilla spiced icing mixture, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.