Recipe: Yummy Butternut squash Pie

Butternut squash Pie. I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day.

Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired. You can have Butternut squash Pie using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Butternut squash Pie

1. You need 3 of butternut Squash.
2. Prepare of Cinnamon.
3. You need of Allspice.
4. Prepare of Coconut milk.
5. It's of Coconut creamed.
6. It's of Vanilla extract.
7. You need of Cinnamon sugar.
8. It's of Agave.

Place foil shield over edge of crust to prevent overbrowning. How to Make Butternut Squash Pie Start with Butternut Squash Puree. Then we will be able to roast the squash to soften it up. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth.

Butternut squash Pie instructions

1. Slice butternut Squash in half, brush with grapeseed Oil and bake until tender.
2. Scrape out all the squash after it cool down and add all ingredients except coconut milk/creamed and pulse in a blender should be a little lumpy.
3. Pour in a bowl and add the coconut milk and creamed coconut this makes it creamy.
4. Pour into our crust you can make it from scratch or use store bought. To keep it healthy homemade is better..
5. Bake until crust and top is nicely brown. Let cool, slice and enjoy.

Place squash cut side down in a microwave-safe dish; add hot water. When cool enough to handle, scoop out pulp and mash. In a large bowl, beat cream cheese until smooth. Stir in the squash until blended. In a bowl, combine the first five ingredients.