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I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, â¦ Let cool completely. Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired. evaporated milk . Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Hi Margie, The flavor of the butternut squash is much like pumpkin. Featured in: Youâll recognize butternut squash by its distinctive colorsâit will look light tan, or yellow, on the outsideâand by the vibrant orange center when it is sliced. (Reserve bulbs for another use.) Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. I made exactly as written. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie. Granny Sawdaâs Butternut Squash Pie (Yield: Two 9-inch pies) 2 9-inch pie crusts, homemade or store-bought; parbaked . Preparation. Of course, a good butternut squash pie is impart delicious because of the pie crust! In a blender or food processor, combine squash, brown sugar, cornstarch, â¦ Would defineately make again. Bake pie 40 to 45 minutes, until knife inserted 1 inch from edge comes out clean. Allrecipes is part of the Meredith Food Group. I made this without a crust. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is â¦ Bring to a boil, and simmer over medium heat until tender, about 15 minutes. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Sprinkle mixture over top of pie. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 2 tsp. Slice into 1-inch sections, coat with 1 tablespoon grapeseed or other neutral oil, and place in a single layer on a sheet pan. salt Itâs much, much, better! Magical Morphing Butternut Squash. While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. For the Filling 1 Butternut Squash 1 can (14oz / 400ml) Sweetened Condensed Milk 1/2 cup Cream 2 Tbsp Sunflower oil 1 Tbsp Cinnamon 1 tsp Ginger 1 tsp Vanilla extract 3 large Eggs Roast the butternut squash: as mentioned above, roasting is key here, as it caramelizes the natural sugars found in butternut squash. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. cans of pureed) 1 cup white sugar (or to taste) 1 cup brown sugar (or to taste) 8 oz. 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