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Buttternut Squash Pie

Ingredients & Directions

1 c Sugar
1/4 ts Cinnamon
1/4 ts Salt
3 Eggs; beaten
1 1/2 c Butternut squash; cooked and
1 1/2 c Milk
1 9″ deep dish pie shell

Prick pie shell with fork and bake 10 min at 450F. Sift dry ingredients
together in a bowl and then add eggs; mix. Add squash and 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 min,then lower oven to
350F and bake 30-40 min more. (It might need 10-15 min more since it has a
loose consistency and no flour)

1 Servings

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