Butternut Squash Pie

I love squash. I love squash in breads. I love squash in cookies. And now, I love squash in pie.

Butternut Squash Pie


1 medium Butternut Squash (Baked and Pureed)

3 tsp of Oil (Coconut, Grapeseed, or Olive)

2 Eggs

1/2 Almond Extract or Vanilla Extract

Dash of Salt

Dash of Nutmeg

(Optional) Honey and Pecans for Top



Preheat oven to 350. Mix squash, eggs, salt, nutmeg, extract. Should end up as a creamy yet thick consistency. Pour into greases pan. Bake for 40 minutes. Enjoy warm or cold.


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