Squash Pie

There is no shortage of squash this growing season. I have made several recipes using squash as well as preserving some of it for my recipes in the winter. But today I would like something a bit sweet and of course I am going to incorporate my abundant squash. I have set my mind on making a squash pie. I am going to make it in the same manner I would for making pumpkin pie except I will be substituting squash for the pumpkin. In the photos below you will see me making 2 pies but the recipe below makes one pie.

Necessary Ingredients:

1 cup boiled squash
1/2 cup sugar
1/2 stick butter or margarine
3 lg. eggs
1 tsp. vanilla
3 tbsp milk
1 dash salt

½ tsp. cinnamon
1 homemade pie crust (or store bought)

Cooking Instructions:

Boil squash till it is fork tender.

Drain squash and add to large mixing bowl.

 Add all ingredients.

Mix with a mixer.

Pour into pie crust.

Bake at 350 degrees for about 45 minutes or until golden brown and toothpick inserted into center of pie comes out clean. Let cool for 10 minutes and serve warm. Can also be refrigerated and served cold. Makes a delicious dessert!