Rita's Butternut Squash Pie

Rita's Butternut Squash Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium squash, halved and seeded

  • ¾

    cup water

  • 3


  • 1

    cup half and half

  • ¾

    cup brown sugar

  • tsp cinnamon

  • ½

    tsp salt

  • ¼

    tsp nutmeg

  • 1

    unbaked pie shell


Place squash cut side down in a shallow baking pan. Add water and bake in a 400° oven for 30-40 minutes, or until tender. Cool until easy to handle, then scrape flesh from shell and mash with a fork (there should be 2 to 2 1/2 cups). Set aside. Beat eggs, half and half, sugar, cinnamon, salt, and nutmeg until smooth. Stir in squash and pour into pie shell. Bake at 375° for 50-55 minutes, or until a knife inserted in the center comes out clean.


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