Buttternut squash pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 3 | Eggs; beaten | |
| 1½ | cup | Butternut squash; cooked and mashed |
| 1½ | cup | Milk |
| 1 | 9\" deep dish pie shell | |
Directions
Prick pie shell with fork and bake 10 min at 450F. Sift dry ingredients together in a bowl and then add eggs; mix. Add squash and milk (I usually use about 1 c, since with the full 1½ c I find the kugel too watery) and blend well. Pour into pie shell. Bake 450F, about 10 min,then lower oven to 350F and bake 30-40 min more. (It might need 10-15 min more since it has a loose consistency and no flour) Posted to JEWISH-FOOD digest V97 #251 by jchavelh@... on Sep 18, 1997
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