An abundance of butternut squash - a pie recipe.

I have to say that this years's garden produced as well as I can remember since we moved it to an open spot in the field.  One of the better surprises of many (including a  plant that appeared on it's own and gifted me with over 100 crazy, colorful gourds in all shapes and sizes) was the butternut squash.  I started them from last year's seeds, and not wanting to waste any starts, planted them all!  Hence, a abundance of butternut squash, to be shared and used in any way I can.  Here's my first try at pie, adapted from an Amish neighbor's recipe and tweaked from my own experience with pumpkin.

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.