November 24

All the available veggies are the same as last week. They pretty much stay the same, unless something new comes available - and I'll let you know!

Thought I would post a copy of this recipe for Butternut Squash Pie, courtesy of John Vining. Used it for the family get-together a couple weeks ago, and it was a big hit! Making it again tonight to send with Anthony his thanksgiving celebration at work tomorrow. It's a wonderful recipe. Thanks, John!


Butternut Squash Pie

For the ambitious gardeners that grew more butternut squash than they know what to do with, the Polk County Agricultural Extension Service would like to recommend this delicious pie recipe. It is ideal for the holidays. Try it instead of the usual pumpkin pie. It is shared by "Bos" Vining.

3/4 cup sugar*
1 Tbsp. flour
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground mace**
1-1/2 cups cooked, mashed butternut squash
1 egg slightly beaten+
1-1/2 cups milk++
2 Tbsp. melted butter
1 unbaked 9 inch pie shell

Mix together sugar, flour, salt, and spices. Add to cooked, mashed squash. Add egg, milk, and melted butter, and put in pastry shell. Bake at 450 deg. for 15 min. Reduce the oven temperature to 325 degrees and bake until firm (about 40 minutes). Serve warm and top with whipped cream or your favorite whipped topping.

Notes from Mollie:

*I cut back on the sugar a just a little, and only used about 1/2 cup.
**Didn't have mace, and used cloves instead.
+I use egg replacer with good success.
++Also ended up using a little less milk than called for, but I've been making double recipes each time so far, for two pies.