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Butternut Squash Pie
This recipe uses butternut squash, but acorn could be substituted.

Unbaked 9" pie shell

1/2 t salt

1 c milk

1/2 t cinnamon

1 1/2 c cooked butternut squash, mashed

1/2 t ginger

3/4 c sugar

1/2 t nutmeg

1 T flour

2 eggs

Heat in a double boiler the squash and milk. In separate bowl, mix the dry ingredients, and then add in the eggs. Whisk until the mixture is smooth. Add this to the double boiler with the milk and squash. Mix well to heat; do not boil. Pour warmed filling into pie shell and bake at 400°F for 10 minutes; reduce heat to 350°F and continue baking until set, 15 to 20 minutes.

Recipe from a collection of old newspaper and magazine clippings: Clipped and adapted from the L.A. Times, 11-18-93.




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