I mentioned in an earlier post that my wife makes a squash pie as our holiday substitute for pumpkin pie, and someone asked for a recipe. Here it is, straight from the chef herself.
Chareva’s Butternut Squash Crustless Pie
1 large butternut squash
Between 1 and 1 1/2 cups Splenda or Truvia, depending on how sweet you like it
1 cup heavy cream (or 1/2 cup milk and 1/2 cup unsweetened evaporated milk)
2 tsp pumpkin pie spice
2 tsp cinnamon
Small pinch of salt
Cut butternut squash in half and scoop out the seeds. Place cut side down in a large casserole dish. Add a little water. Cover with aluminum foil and bake for an hour or until soft. Let cool and then remove skin.
Mix squash and other ingredients with electric mixer. Butter a casserole dish to prevent sticking, pour in the mixture and bake in a 350-degree oven for about 1 1/2 hours or until the top is dry and the edges are starting to brown. If cracks start to form, even better.
Our casserole dish is 8 x 13, and we end up with a pie about an inch thick. Every time I make this, my proportions are different. Sometimes it comes out very dense and other times it comes out more like a custard.
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