Butternut Squash Pie Recipes
Cover edges loosely with foil.
Butternut squash pie recipes. Bake pie 40 to 45 minutes until knife inserted 1 inch from edge comes out clean. Cut squash in half lengthwise and scoop out seeds. Pierce the squash with a knife in several places and place in a baking dish in a 350 degree oven.
Pour into pie crusts. Preheat oven to 400 degrees. Remove stem and scoop out the seeds.
Place the squash cut side down on a foil lined oiled baking pan. Pie plate with pastry. Cut the squash in half and remove the seeds.
Step 3 bake in the preheated oven until pies are set in the middle 35 to 40 minutes. Cool pie on wire. Blend butternut squash eggs brown sugar milk cream flour butter cinnamon salt ginger vanilla extract nutmeg and cloves in a blender until smooth.
Cut the butternut squash in half lengthwise. Cover loosely with foil and bake at 400 f for 45 to 55 minutes or until the squash is tender and can be easily pierced with a fork. Cut out scraps with a leaf shaped cookie cutter for garnish if desired.
Pour squash mixture into pie shell. Trim the stems from 2. Remove pie from oven and cool to room temperature on rack.