Butternut Squash Pie Recipe

Many of you may still have some butternut squash in your kitchen from the fall season. I have made a very good pie using them. It is just like pumpkin only better. I modified the recipe below to make it a bit healthier.

Ingredients.
9 inch pie crust,
2 cups cooked butternut squash puree
2 eggs
1 can (12 oz) evaporated milk
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1 tbsp milled flax seed. (optional)

mix ingredients well. Place in a 9 inch pie pan. Place in 375 deg oven for about an hour or until set. Be sure to cover the edge of the pie crusts in tin foil to prevent the crust from burning.

*NOTE:: I ommited nearly all of the sugar last time I made it. Sweet enough on it's own. I think 1/4 cup sugar (or alternative) would be fine. If you want to omit the crust, you can bake it like a custard in ramekins.