BUTTERNUT: King of Squashes

We are getting towards the end of Summer and moving into Fall.  Children are going back to school, the leaves are starting to change, and the weather is starting to cool down a bit.  

You know what that means...winter squash!  This week we are harvesting Butternut Squashes and you can find them at your local farmer's market.

Did you know you can use Butternut Squash for sweet dishes as well as savory?  It's true!  Check out the recipe below.

Better Than Pumpkin Pie

Ingredients

• 1 1/2 cups peeled and cubed butternut squash
• 1 cup lightly packed brown sugar
• 1 tablespoon cornstarch
• 1 egg, beaten
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 (9 inch) unbaked pie shell

Directions

1. Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

courtesy of allreipes.com