Butternut Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons butter or grapeseed oil
2 eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon celtic sea salt
Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9 inch tart pan or a casserole dish and bake at 350° for 40 minutes
Serve
Serves 8
(from elanaspantry.com)
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