Two Squash Pie

Even though I'm slated to bring a pumpkin pie to Thanksgiving dinner, I like pumpkin pie too much to wait that long to enjoy a piece or two. Recently I made a similar pie using two kinds of squash - pumpkin and roasted butternut. There was slightly more roasted butternut squash in the filling, but you really couldn't tell. It tasted just like regular pumpkin pie. Probably with all the traditional warm sweet spices that go into pumpkin pie it should be possible to use many kinds of winter squash for the filling.

Note: The best way to roast a butternut squash is to cut it in half and then place cut side down on an oiled baking sheet or an oiled piece of foil on a baking sheet. You remove any seeds and stringy bits before putting on the baking sheet and then roast in a 425 degree oven until the squash is soft when you pierce it with a sharp small knife. Best bet is to cool the roasted squash before removing the skin and any part that toughened up. Then you just mash it with a fork to use as a filling, or you can puree' it in a food processor or blender if you like a smoother filling. Use it just as you would pumpkin puree' from the can.

Pumpkin  and Butternut Squash Pie

3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg, preferably freshly ground
2 large eggs
1 cup pureed pumpkin
1 cup pureed or mashed roasted butternut squash (see Notes above)
12 oz. evaporated milk
1 unbaked pie shell

Preheat oven to 425 degrees F with the rack in the center of the oven.

In a small bowl mix together the sugar, salt and spices.

In another bowl, whisk the eggs and then whisk in the pumpkin, butternut squash and sugar spice mixture. Gradually add the evaporated milk.

Pour pumpkin mixture into the unbaked pie shell.

Bake the pie for 15 minutes in the preheated 425 degree F oven, then reduce heat to 325 degrees F and bake another 35 - 50 minutes. Center should be barely set. Knife inserted in the center will come out almost clean or clean. Don't over bake.

Cool pie on a cooling rack for 2 hours. Refrigerate then, or serve.