Butternut Squash Pie

One of the highlights of this past Monday's potluck for me was my friend Katie's butternut squash pie. In fact, I enjoyed it so much, that I'll most likely be bringing a version of it to Thanksgiving this year. I asked her if she would share the recipe, and she was kind enough to do so.

so there really is no official recipe, i just wing it.  the finished result is always slightly different depending on the little tweaks and how good your squash is.  but here it goes.

this makes enough filling for two pies.  

halve two butternut squash.  roast, along with 2 whole pears, until soft.

in a blender or food processor, combine:

roasted squash (not the skin, of course)

baked pears (not the stem or seeds, of course)

2 eggs

hearty splash of milk (or cream if you are feeling rich)

dash of cinnamon

splash of maple syrup

touch of salt

BLEND! until smooth.  this mixture should be fairly liquid.  think babyfood.  adjust flavors to suit your taste.  if the squash are particularly mealy or tasteless, i usually add more maple.  if the squash is nice and sweet, you won't need much extra sweetener.  

pour into two pie shells. i prefer to prebake mine for a little while.

bake for 10 minutes at 425.  then turn down the heat to 350 and bake for another 10-15, or until pie has set.

i prefer this pie after it has chilled in the fridge.  it's a little too much like babyfood when it is warm, but perfect cold.  and while it's not savory, it doesn't have much sugar and can be served to the kiddos for any meal.   mine love it.