Recipe courtesy of Mary White, Honey Bee Bakery
Yields one 9- or 10-inch pie
1 butternut squash or pie pumpkin, cut in half, seeds removed 4 eggs 1 cup organic cream 1/2 cup organic sugar 1/2 teaspoon cinnamon 1/2 teaspoon spice of your choice (such as pumpkin pie spice, ground ginger or nutmeg)
Heat the oven to 350 degrees. Have ready a 9- or 10-inch pie crust, unbaked or partially baked according to preparation instructions.
Cut the squash or pie pumpkin in half and remove the seeds. Place the squash on a baking sheet lined with parchment paper and cover it with a baking pan. (This seals in the roasted flavor and prevents the squash from drying out.) Bake at 350 degrees until completely soft. Remove and let cool. When cool, scoop out the flesh (you'll need 2 1/2 cups for the pie).
Place the 2 1/2 cups roasted squash and remaining ingredients in a blender; blend until smooth and creamy. Pour into pie crust. Bake at 350 degrees, just until set.
