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    You are in: Home / Recipes / Butternut Squash Pie Recipe
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    Butternut Squash Pie

    Average Rating:

    3 Total Reviews

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    • on September 29, 2009

      Just a suggestion. The squash will be much sweeter and not runny if you bake it instead of steam it. Split the raw squash in half and scoop out the seeds. Wrap each half in aluminum foil and and bake for 1 hour at 400 degrees. Then all you have to do is scoop out the flesh and mix with the ingredients. Baked squash is so sweet that you can eat it right out of the shell and it does not have that washed out that that always made me hate squash in the past. Plus, when done this way, you will not have to use as much sugar.

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    • on November 16, 2009

      I baked the squash as recommended and it turned out well. I made this in a casserole dish with no crust and it made for an easy and healthy dessert. Thanks for posting.

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    • on January 24, 2009

      Delicious and so very easy to make that this is what I'll be making next time I need to bring something for a work morning tea. I used the Zaar Kitchen Dictionary's suggested substitution for the pumpkin pie spice but with slightly less ginger and slightly more cinnamon (personal taste preference) and I used brown sugar (slightly less than the full amount) and low-fat evaporated milk. I would like to have used even less sugar (again personal taste preference) and will further reduce it next time I make this. Baking time was 30 minutes. We are still enjoying this yummy pie! Thanks for sharing this recipe, BakinBaby. Made for Newest Zaar Tag.

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    Nutritional Facts for Butternut Squash Pie

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 316.5
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 4.4 g
    Cholesterol 91.6 mg
    Sodium 408.2 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 1.7 g
    Sugars 26.1 g
    Protein 7.1 g

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