Candy Roaster Squash Pie

Photo: Rocquie

Ingredients

2 cups candy roaster squash puree

1/2 cup sugar

2 eggs

2 tablespoons all purpose flour

1/2 cup evaporated milk

1 teaspoon vanilla extract

3 tablespoons melted butter

(Your favorite pie crust)

Preparation

Stir all ingredients together, then beat at medium speed of electric mixer until smooth and creamy. Pour mixture into unbaked pie crust. Bake at 375 degrees for 45 -55 minutes, or until a knife inserted into the center comes out clean.

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About

To make candy roaster puree, halve or quarter squash, depending on size (they can be quite large). Scoop out seeds and place cut side down on a lightly greased roasting pan. Roast at 375 degrees for approximately 45 minutes, until tender. Let cool to room temperature, then scoop flesh from the outside rind. Puree in a blender, until very smooth.

The candy roaster squash is very juicy, so make sure you use a roasting pan with sides to prevent juices from running over into your oven.