Sweet Butternut Squash Pie
My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.
Ingredients
8
Original recipe yields 8 servings
Directions
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving:
254 calories; 9.3 g total fat; 49 mg cholesterol; 293 mg sodium. 39.6 g carbohydrates; 4.2 g protein; Full Nutrition