Butternut Squash Pie recipes

- 2 tablespoons cinnamon
- 4 cups baked and pureed butternut squash
- 1 can evaporated milk
- 2 pillsbury pie crusts (or your own put into 2 pie pans)
- 1/4 teaspoon allspice
- 1 cup sugar
- 1 1/2 fluid ounces Southern Comfort
- 4 eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger

- 1/2 pound peeled, seeded and cubed butternut squash
- 1 tablespoon butter, melted
- 1 egg, beaten
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk

- 1 Large Butternut Squash
- 2 Granny Smith Apples (Chopped)
- 1 Whole medium size onion (Finely chopped)
- 4 cups of Chicken Broth
- ? stick butter
- ? cup of cream
- Dash of curry powder, nutmeg
- White pepper & Salt to taste

- 1/8 teaspoon ground cinnamon
- 1 pinch salt
- 2 cups hot milk
- 1 tablespoon butter, melted
- 1 cup white sugar
- 1/2 teaspoon ground ginger
- 3 eggs
- 1 recipe pastry for a 9 inch single crust pie
- 2 pounds butternut squash
- 1/8 teaspoon ground nutmeg

- 1 butternut squash- peeled, seeded and cubed
- 1 teaspoon brown sugar
- salt and pepper to taste
- 1 egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup crushed saltine crackers
- 1/2 cup finely chopped onion
- 1 tablespoon butter, melted

- 3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash puré
- e (sometimes called winter squash
- 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoo