Buttternut Squash Pie Recipe
Servings: 1
Ingredients
- 1 c. Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 3 x Large eggs, beaten
- 1 1/2 c. Butternut squash, cooked and mashed
- 1 1/2 c. Lowfat milk
- 1 x 9" deep dish pie shell
Directions
- Prick pie shell with fork and bake 10 minutes at 450F. Sift dry ingredients together in a bowl and then add in Large eggs; mix. Add in squash and lowfat milk (I usually use about 1 c, since with the full 1 1/2 c I find the kugel too watery) and blend well. Pour into pie shell. Bake 450F, about 10 minutes,then lower oven to 350F and bake 30-40 minutes more. (It might need 10-15 minutes more since it has a loose consistency and no flour)
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