Butternut Squash Pie

1. Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds.
2. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
3. Let the squash cool completely; scoop out the flesh and then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

1. Reduce oven temperature to 350 F and position an oven rack in the center of the oven.
2. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended.
3. Pour the filling into the chilled pie crust and place on the center oven rack.
4. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust, so it won't get too dark.
5. When the filling is set, transfer the pie to a rack to cool.
6. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

Tips and Variations

• To reduce carbs and fat, make the filling and divide it among ramekins for individual butternut squash puddings.
• Replace the spices with about 1 1/2 to 2 teaspoons of pumpkin pie spice.
• Time-Saver: Cook the squash a day in advance. Refrigerate the pureed squash until you're ready to make the filling.
• Before serving, pipe a decorative border onto the pie with homemade whipped cream or whipped topping.
• If you are making a homemade pie shell, cut out a large maple leaf or several smaller leaves with the extra dough. Place the leaves on a parchment paper-lined baking pan and bake them alongside the pie just until they are lightly browned (about 5 to 10 minutes). Place them on the pie just before serving.