from CSA Member Michelle & www.thespruceeats.com/butternut-squash-pie-3059198
- 1 unbaked, chilled 9-inch pie shell - 1 lg Butternut Squash - 1 C light Brown Sugar - 3 lg Eggs
-3/4 C Evaporated Milk or Half&Half - 1 1/2 tsp Cinnamon - 1/4 tsp Nutmeg - 1/4 tsp Ginger
- 1/4 tsp Salt - 2 Tbs All-purpose Flour - 1 Tbs Melted Butter - 1 tsp Vanilla Extract
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, in a baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let the squash cool; scoop out the flesh and then peel and mash or puree the squash. Measure 1 1/2 cups of the squash and set aside. Reduce oven temperature to 350F. In a mixing bowl, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices, salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie crust and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil over the browned crust, so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with whipped cream.