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