Ingredients
- 3 c. butternut squash
- 3 c. white sugar
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 4 c. milk
- 2 scant tbsp. cornstarch
- Pinch cloves
- 4 eggs
- 2 tbsp. butter, melted
- ½ tsp. ginger
- 1 tsp. salt
Instructions
- Wash butternut squash, pare and cut into chunks. Place in blender and reduce to mush. Mix butternut squash, eggs and butter in large bowl.
- Mix spices, cornstarch and sugar together well in separate bowl, then add to pumpkin. Add milk. Mix well.
- Pour into pastry lined pie plates. Bake at 425˚F for 10 minutes and then at 350˚F for 1 hour or until pie is finished. Makes 2 large pies.