Buttternut Squash Pie Recipe

• 1 c. Sugar
• 1/4 tsp Cinnamon
• 1/4 tsp Salt
• 3 x Large eggs, beaten
• 1 1/2 c. Butternut squash, cooked and mashed
• 1 1/2 c. Lowfat milk
• 1 x 9" deep dish pie shell

1. Prick pie shell with fork and bake 10 minutes at 450F.
2. Sift dry ingredients together in a bowl and then add in Large eggs; mix.
3. Add in squash and lowfat milk (I usually use about 1 c, since with the full 1 1/2 c I find the kugel too watery) and blend well.
4. Pour into pie shell.
5. Bake 450F, about 10 minutes,then lower oven to 350F and bake 30-40 minutes more.
6. (It might need 10-15 minutes more since it has a loose consistency and no flour)

sugar, cinnamon, salt, eggs, butternut squash, milk, dish pie shell

Taken from cookeatshare.com/recipes/buttternut-squash-pie-96611 (may not work)