Tie on your apron and come join us in the kitchen as we mix up family holiday favorites with new and affordable ingredients from the homestead!
Pumpkin (Butternut) Pie
2 Cups butternut squash (prepared)
2 Eggs
1 1/2 Cup brown sugar
2 Tbs. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. pumpkin pie spice
Preparing Butternut Squash
Cut butternuts in half lengthwise, scoop out seeds. Place in baking dish, skin side down, and add 1/2" water. Bake at 350 degrees until very soft, approximately 45-60 minutes (depending on size).
Mix all together and pour into a pre baked 9" pie shell. Bake at 350 degrees for 20-30 minutes or until knife inserted in middle comes out clean.
2 Cups butternut squash (prepared)
2 Eggs
1 1/2 Cup brown sugar
2 Tbs. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. pumpkin pie spice
Preparing Butternut Squash
Cut butternuts in half lengthwise, scoop out seeds. Place in baking dish, skin side down, and add 1/2" water. Bake at 350 degrees until very soft, approximately 45-60 minutes (depending on size).
Mix all together and pour into a pre baked 9" pie shell. Bake at 350 degrees for 20-30 minutes or until knife inserted in middle comes out clean.
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