Nutty and buttery, this delicate butternut squash pie is a unique change from the classic pumpkin pie on your holiday table. You can substitute pumpkin, acorn or Hubbard squash in this easy recipe.
0 Place piecrust in a 9-inch deep-dish pie pan.
1 Trim and flute the edges.
Filling
18 Preheat the oven to 400°
4 Cut squash in half, remove seeds.
5 Brush with butter.
6 Bake, cut side down, on a buttered baking dish until tender - about 30 minutes.
7 Place cooked squash pulp in a food processor or mixer and blend until it is smooth.
8 Measure out two cups into a large bowl. Save any remaining squash for something else.
9 Add the squash pulp and the remaining ingredients to a bowl and blend with a whisk until smooth.
10 Pour into the prepared piecrust.
11 Bake for 40 to 50 minutes at 350°, or until a knife inserted just off center comes out clean.
12 Cool.
Optional Topping
15 Melt the butter in a small saucepan.
16 Whisk in the brown sugar until smooth and no longer gritty.
17 Pour over the top of the pie and sprinkle with pecans.
