Butternut squash may seem a more likely ingredient for a Thanksgiving side dish than a pie, but it works beautifully in this dessert. The squash provides a sweet, pumpkin-like flavor that’s brightened with a trio of spices. Serve it with sweetened whipped cream.
2 lb. butternut squash (1 to 2 squash)
Pie dough for single-crust pie
1 (12-oz.) can evaporated milk
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 Heat oven to 350°F. Pierce squash several times with tip of knife to release steam; place on baking sheet. Bake 40 to 50 minutes or until squash is tender when pierced with knife. Cool.
2 Meanwhile, roll dough into 11-inch round; place in 9-inch deep-dish pie plate. Fold edges under, even with rim of pie plate; crimp. Cover and refrigerate while preparing squash.
3 Cut squash in half; remove seeds and scoop out pulp. Measure 2 cups pulp; place in blender. Add all remaining ingredients. Blend until smooth. Pour into prepared crust.
4 Bake 40 to 50 minutes or until center is almost set, edges are slightly puffed and toothpick inserted in center comes out almost clean. Cool on wire rack 3 hours or until room temperature. (Pie can be made up to 1 day ahead. Cover and refrigerate.)
PER SERVING: 265 calories, 10 g total fat (3.5 g saturated fat), 6.5 g protein, 40 g carbohydrate, 65 mg cholesterol, 315 mg sodium, 1.5 g fiber