Butternut Squash Pie - Move Over Pumpkin!

A great alternative to Pumpkin Pie 
 

Butternut Squash makes an excellent pie for the holidays!

Fall Squash is abundant this time of year.  This is a delicious butternut squash pie is a great alternative to pumpkin pie!   In fact, you may not be able to tell the difference.   I think it tastes a little bit better and the texture is a little bit moister.  It is far easier to work with and grow, then pumpkin.  So, if you have a garden, be sure to try to grow butternut squash and enjoy this pie with fresh gown squash from your garden!

Butternut  squash is much easier to peel and cut.   Use a standard carrot peeler, like Echo or OXO... The seeds, to are much easier to deal with, being easily scooped out with a table spoon.

Butternut Squash - Seeds can easily be scooped out with a Tablespoon.

Ingredients:

• 2 frozen 9-inch pie crusts - these are usually sold in two packs.
• 2 large butternut squash
• 2 cups light brown sugar, firmly packed
• 6 large eggs
• 1 ½  cups half-and-half
• 4 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon sea salt
• 4 tablespoons flour
• 2 teaspoon vanilla

Directions:

1.    Peel the squash with a carrot peeler.   Cut in half.   Scoop out the seeds.  Cube the Squash.
2.    Put the squash in a baking dish and cover with foil.  Bake at 350 for 50 minutes.
3.    Take out squash and allow to cool.   Then, puree the squash.
4.    In a mixing bowl, add the brown sugar to the squash and beat.  Add eggs, half-and -half, pumpkin pie spice, salt, flour, and vanilla. Beat until toughly blended.
5.     Pour the filling into the pie crusts and bake on the center oven rack for about 55 minutes, or until set. (You may want to check after  35 minutes  to place foil  over the browned crust so it won't get too dark.)
6.    When cooking is complete, transfer the pies to a rack to cool.
7.    Refrigerate the pies a few hours to cool.

Enjoy the wonderful butternut squash pie with a dollop of whipped cream.  A nice cup of strong Italian coffee goes nice with this pie.