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


Serves 8

(from elanaspantry.com)


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