Squash Pie

Lovely, Autumn!  Cooler weather, leaves changing color, cinnamon and nutmeg...all the lovely things I associate with autumn.  And have you seen all the different types of squash there are?  As a kid, I thought squash was just those little yellow things (that looks like a zucchini, only yellow and smaller)...and I thought I was enlightened when I got introduced to acorn and butternut.  But when we were at the shop early this fall, I saw different types of squash I'd NEVER seen before!  Beautiful colors and odd shapes...I wanted to buy them just to give the kids a taste of something out of the ordinary.  Luke, trying to keep me from the display and in true Luke fashion was very expressive, "NO!  Not squash soup!"  lol  It's one of my favorite (and easiest) soups to make!

Well, today, I thought I should use up the over 20lbs of squash I have and instead of making soup, I thought to make a Squash Pie!  So Yum!  And it's perfect since today actually felt like autumn.  :)  I had my pie crust already prepped in the freezer.  When I make it, I just make a bunch and freeze them in flat-ish balls and then take them out when I want to use it and leave it on the counter to thaw.  So easy!

So, I cut the carnival and acorn squash cross-wise and put them face down in a couple glass dishes added a little water and cooked at 400 for 45 minutes or so and then I turned the oven off and left them in the oven and when I was ready to take them out, the meat was easily taken out and pureed.

3 cups squash pureed
3-4 eggs (I did 4 eggs b/c I had smaller eggs)
3/4 cup milk
4 tbs butter melted
1 tsp (or more if you like) pumpkin spice
1 tsp salt
3/4 Rapadura sugar (I was on the phone with my sister and put in one cup so it's a bit too sweet for my liking so I added a bit more squash but if you like to be on the sweeter side, go for 3/4 - 1 cup)

Mix well and put in the pie crust.  Bake at 375 for about 1 hour.  Try it and tell me what you think!

ENJOY!

P.S.  Luke LOVED it..wanted another piece.  ;)