Butternut Squash Pie
2 cups of pureed roasted squash (I use the food processor)
1 cup of brown sugar
1 T corn starch
1 beaten egg
1/2 c. evaporated milk
1/2 c. regular 2% milk
1 1/2 teas. pumpkin pie spice
your favorite one crust pie shell
Mix together the dry ingredients, add to the beaten egg to which the milk has already been added. Beat on low speed. Slowly add the pureed squash, making sure there are no lumps. Bake at 400 degrees for 15 minutes, then reduce to 350 for approximately 45 minutes. Cover the crust edges so they don't brown too quickly. Check for doneness with a knife blade.
Half of the pie was eaten before I could take the photo!!
The garden has been cleared out for the winter, only a few zinnias remain to enjoy before the hard freeze comes.





