Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | I.E.S.JJGF65A----- |
\N \N | PHILLY INQUIRER----- |
1 pounds | Butternut squash -- to 2 lbs |
½ teaspoon | Nutmeg -- ground |
4 \N | Eggs |
1 cup | Brown sugar -- firmly |
\N \N | Packed |
1½ cup | Whipping cream |
1 \N | Unbaked 9\" pie shell |
2 teaspoons | Cinnamon -- ground |
\N \N | Sweetened whipped cream |
Preheat oven to 350 deg.Prepare and bake squash.Scrape cooked squash from shell,and whirl in a blender until smooth.Measure 2 cups squash and spoon into a strainer,let stand for about 10 minutes to drain off excess liquid..
In a large bowl,beat together eggs,whipping cream,cinnamon,and nutmeg.Stir in squash and sugar to taste.Pour squash mixture into pie shell,and bake until custard appears set in the center,about 1 hour to 1 hour and 10 minutes.Top with whipped cream.Makes 8 servings...
Recipe By :
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