1 large butternut squash (2 cups cooked)
1/2 teaspoons salt
1 Tablespoon cinnamon
1/2 teaspoons ginger
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
6 Tablespoons maple syrup
2 large eggs
(1) 12 oz can evaporated milk
Fresh pie crust or frozen shell, uncooked
INSTRUCTIONS:
1. Heat oven to 350F
2. Cut butternut in half and place face down in 13x9 pan. Add 2 cups water
3. Bake 1 hour, remove from pan and cool
4. Scoop seed from baked butternut and discard, scrape out cooked squash and mash with fork - need 2 cups for recipe
5. In a large bowl, mix salt, cinnamon, ginger, clove, and nutmeg
6. Beat in eggs making surely to evenly mix in spices
7. Beat in maple syrup and mashed butternut
8. Stir in milk
9. Pour into shell, bake at 425F (15 min)
10. Turn oven down to 350F, bake (40-50 min)
Notes:
- Whole wheat pie crust is very tasty with this
- Goes great with maple whipped cream. - Freshly ground nutmeg is very different from jarred. A whole nutmeg will stay fresh for years, ground nutmeg changes within a week. Mine are probably 8 years old and just fine.
