My family has for years made ‘squash pie’ with the lighter fleshed squashes. This year I picked up several butternut squashes and went a little different direction. The flesh is similar in color and texture to Pumpkin…so I made the Libby’s Pumpkin Pie recipe my jumping off point. This makes WONDERFUL Butternut Pudding…I just leave the crust out all together! My kids love it and I know they are getting some fabulous vitamins and minerals from this dish! I did find that butternut squash needs much less sugar than Pumpkin!
Servings: 8-16Prep Time: 30 Minutes Total Cook Time: 1.5 Hours Total
Butternut squash (1 1/2 cups)
1/2 Cup Brown Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
12 oz Evaporated Milk
(Can substitute Splenda Brown Sugar, Egg Whites and Fat Free Evaporated milk!)
Halve, clean and roast your butternut squash. Every squash is different…but I usually start at 400 degrees and 40 minutes. Sometimes it takes more or less time.
Remove squash flesh from the skin; discard skin. Process squash flesh in a food processor to smooth out the texture if possible. If not, mash it with a fork, large spoon or beat it with mixer. Measure your squash flesh. 1 1/2 Cups will make one pie, 3 cups will make two. Adjust your pie ingredients if needed to coincide with your amount of squash.
Add pie ingredients. Mix well.
Fill pie shells or large glass dish sprayed or buttered. Sprinkle top with nutmeg.
Bake at 350 for 45 minutes and test for doneness.
Categories: Appetizers & Snacks, Crowd-Size, Desserts, Diabetic, Entertaining, Kid-Friendly, Low-Carb, Low-Fat, Low-Sodium, Old-Fashioned, Other Breakfast, Pies, Potluck, Puddings & Custards, Vegetables
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