Posted on 11/16/2015

squash-pie

Make a spiced butternut squash pie this Thanksgiving for a fresh take on a holiday dessert. The spicesin the pie bring out all of the best flavors of the fall and mix well with the creamy butternut squash.

Ingredients

vegetable oil, for pan1 (2lbs) butternut squash, halved lengthwise and seeded

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1 de 2 24/11/2015 10:58 a.m.

3/4 cup heavy cream4 large eggs, lightly beaten3/4 tsp light brown sugar, firmly packed1 1/2 tsp cinnamon1 tsp ginger, ground1/2 tsp allspice, ground1/2 tsp salt1/4 tsp nutmeg1 piecrust1/2 tbsp unsalted butter1/8 tsp salt

Directions

Prep time: 15 minutes

Total time: 1 hour 45 minutes

1. Preheat oven to 375 degree Fahrenheit and arrange rack in middle of oven.Lightly oil a baking pan and roast the squash, cut side down, on prepared pan until softened, about 40minutes.

2. Transfer squash from the pan to a rack and cool. Scoop out 2 cups squash from the skins into a bowl.

3. Whisk in cream, 4 eggs, 3/4 cup sugar, the cinnamon, ginger, allspice. 1/2 teaspoon salt, and thenutmeg until smooth. Pour into piecrust and bake until filling is just set, 45 to 50 minutes.

4. Transfer to rack to cool. Serves 8.

The Dr. Oz Show http://www.doctoroz.com/print/64277

2 de 2 24/11/2015 10:58 a.m.