If you read my thanksgiving post you saw that I made a family classic: Butternut Squash Pie. I’ve had this pie since I was young and I got the recipe from my mom who got it from someone else who got it from someone else (you get my point). Only one person in my life has not liked it, and I believe it’s because the texture is moist and mushy. The top layer is firm, which often misleads fellow eaters because when you take your fork to break off a piece you’re amazed at what you find. The inside is sweet, moist and could be mistaken for dessert. It really tastes like cake and I could probably eat one in one sitting but I’ve learned to share. This is an absolute must make, just remind your guests to get over the orange color!
- 1lb 4oz. (20oz) Butternut Squash
- ½ stick butter melted
- 3 eggs
- 1 cup flour
- 1 tsp. lemon juice
- ½ cup sugar
Preheat oven to 350 degrees. Blend all together well. Bake at 350 for one hour in a lightly greased shallow 9” round pyrex dish.
*I didn’t have a round pyrex over thanksgiving so I used a square baking dish instead and the baking time was the same.
*20 oz. of Butternut Squash is actually the perfect amount of squash because its often packaged fresh in that amount if you’re lucky enough to find it cut peeled and packed at your local food store.