Cooked squash is mixed with hot milk, eggs, butter, sugar, cinnamon, ginger and nutmeg. When everything is blended perfectly, this luscious filling is poured into a prepared pie shell, and baked in a hot oven until it 's set and golden.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup white sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter, melted
- 1/2 teaspoon ground ginger
- 2 cups hot milk
- 2 pounds butternut squash
- 3 eggs
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.