Butter Than Pumpkin Pie

We have a lot of butternut squash. Aaron found this recipe.  It was simple and delicious!  Just like pumpkin pie.

Better Than Pumpkin Pie

• 1 1/2 cups peeled and cubed butternut squash
• 1 cup lightly packed brown sugar
• 1 tablespoon cornstarch
• 1 egg beaten
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 9 inch unbaked pie shell

Directions

1. Place squash in a sauce pan with enough water to cover.  Bring to a boil, an simmer over medium heat until tender, about 15 minutes.  Drain and cool.
2. Preheat oven to 350 degrees
3. In a blender or food processor (I use my trusty immersion blender).  Combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg.  Process until smooth.  Pour into unbake pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.