Yesterday we had a great chat with Anita Stewart about thanksgiving dinners past and present, and she hipped us to this twist on pumpkin pie -- made with squash. After the show she emailed us the recipe. Here it is, in all its squashy glory!
Butternut Squash Pie
Credit Anne MacDonald
Simply steam or bake butternut or buttercup squash, scoop out the flesh and puree or mash it. Any leftover can be frozen for use as a vegetable or for another batch of this delicious pie.
1 ½ cups (375 mL) pureed squash
¾cup (175 mL) granulated sugar
1 tsp (5 mL) cinnamon
½tsp (2 mL) ground ginger
1 ½ cups (375 mL) homogenized (3%) milk
2 tbsps (30 mL) melted butter
One unbaked 9" (23 cm) pie shell
In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger and eggs till thoroughly combined. Whisk in milk and melted butter. Pour into the unbaked pie shell.
Bake in a preheated 350'F( 180'C) oven until centre is set, about 35 - 40 minutes.
Serve at room temperature with lightly sweetened whipped cream. Refrigerate any leftovers.