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When the sauce starts to thicken take the saucepan off the heat add the mustard and cheese and season with salt and pepper continuing to whisk.
Recipes butternut squash pie. Add the butternut squash tomatoes wine seasoning and cook for 5 mins then divide between the 4 individual dishes. Blend butternut squash eggs brown sugar milk cream flour butter cinnamon salt ginger vanilla extract nutmeg and cloves in a blender until smooth. Pierce the squash with a knife in several places and place in a baking dish in a 350 degree oven.
Step 3 bake in the preheated oven until pies are set in the middle 35 to 40 minutes. Garnish with whipped cream and the relish if desired. Cut the squash in half and remove the seeds.
Once all the ingredients are well combined pour the sauce into the butternut squash mix and leave to cool completely. In a large bowl combine the sugar cornstarch and cinnamon. Beat in the squash butter eggs water and vanilla until smooth.
Blend the oil basil and lemon until smooth and spoon over the crumble when piping hot. Pour squash mixture into pie shell. Bake until the squash is tender and easily pierced with a knife about 1 hour allow to cool completely.
Reserve bulbs for another use. Step 3 in a blender or food processor combine butternut squash brown sugar cornstarch egg milk cinnamon allspice cloves ginger and nutmeg. Add the eggs evaporated milk spices salt flour butter and vanilla.
To make the topping simply rub it all together spoon on top and bake at 200 c for 25 mis until crisp and golden. Place foil shield over edge of crust to prevent overbrowning. Remove pie from oven and cool to room temperature on rack.
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