00 degrees F.
Combine squash, sugar, salt, and spices. Blend
Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Preheat oven to 350 degrees.
Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
Pour into unbaked pie shell.
Bake for 50 minutes or until done.
Add sugar, salt and pumpkin pie spice together.
In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
Mix in sugar mixture on slow to medium speed.
Mix well.
Pour into piecrust.
Bake at 450 for 10 minutes.
Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.
For the red wine sauce:
large bowl, toss the butternut squash chunks with 1 tablespoon olive
infoil. Drizzle olive oil on squash and give a shake of
75\u00b0.
Cut the butternut squash in half and scoop out
. Scatter the sliced butternut squash over 2 or 3 large
ombined. Let the batter sit for at least 20 minutes.
Note Butternut squash should be peeled and seeded
add butternut squash and turn pieces to coat.
Roast for 15 minutes
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
Peel the squash and cut into large chunks.<
b>butternut squash. If you use frozen, just roast with the other vegetables for
75.
Cut ends off butternut squash, peel, and slice lengthwise.
220 degrees C).
Place butternut squash in a baking dish, flesh
Roasted Butternut Squash:.
Cut in half length-
an with parchment paper. Place butternut squash on pan. Drizzle with 2
carrot, and celery and saute for 5 minutes. Lower the heat