ingredients

Fresh, cooked and pureed butternut squash.  Evaporated milk, eggs, brown sugar, butter, pumpkin pie spice, vanilla, cornstarch, and salt.  9 - inch unbaked pie shell.

The squash

Peel the squash. I like to use a vegetable peeler. Cut the squash in half. Remove the seeds. 

The squash

Cut the butternut squash into slices and then into cubes. Place the cubed squash into a sauce pan and cover with water. Cook until fork tender. Drain. Mash or puree the squash.

Making the pie

Place the squash puree with butter into a mixing bowl. Stir.  Add the brown sugar and whisk until mixed. 

Next, add the evaporated milk, vanilla, and eggs. Using a whisk, mix well. Add the pumpkin pie spice, salt, and cornstarch. Whisk until all the ingredients are well blended.

Making the pie

Pour the mixed butternut squash pie filling into a 9 - inch unbaked pie shell.  Bake the pie until the center of the pie is set.

Butternut squash Pie