Butternut Custard Pie

A wonderful use for fall squash. If there is too much
   filling, surplus may be baked in custard cups set in pan of hot
   water. Do not bake together with the pie, because the steam
   from the water will make the pie soggy.

2 cups of cooked and mashed butternut squash,

1/2 teaspoon ground cinnamon

3/4 cup brown sugar

1/2 teaspoon ground allspice

1 1/4 cups Half-and-Half

1/2 teaspoon ground cloves

2 eggs, beaten

1 teaspoon salt

1/4 cup dark corn syrup

1 (9 inch) pie shell, baked





1 Preheat oven to 400 degrees F.
2 Beat all ingredients together in a large mixing bowl. Pour into prepared pie shell or custard cups.

3 Bake at 400 degrees F for 10 minutes, then at 350 degrees F. for 50 minutes until custard is set.





Better Than Pumpkin Pie (Deep Dish Pie)
Looks like pumpkin, tastes like pumpkin, but it's butternut squash! Prep
   Time: approx. 20 Minutes. Cook Time: approx. 50 Minutes. Ready in: approx. 1
   Hour 10 Minutes. Makes 1 - 9 inch pie (8 servings).

3 cups cooked and mashed butternut squash
3/4 cup lightly packed brown sugar
1 and 1/2 tablespoons cornstarch
3 eggs, beaten
1 1/2 cups milk

2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 (9 inch) unbaked pie shell

1 Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. For a robust flavor you might consider roasting your squash with in the oven with a little olive oil.

2 Preheat oven to 350 degrees F (175 degrees C).

3 In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4 Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.