Sometimes Ol Newt is a pretty sharp guy.

found this one on the web. Never made butternut but Cushaw pie is the bomb.


INGREDIENTS
• BUTTERNUT SQUASH PIE (YIELD: TWO 9-INCH PIES)
o 2 9-inch pie crusts, homemade or store-bought; parbaked
o 3½ lbs. butternut squash if using fresh (or, 2 15-oz. cans of pureed)
o 1 cup white sugar (or to taste)
o 1 cup brown sugar (or to taste)
o 8 oz. evaporated milk
o ½ cup unsalted butter, melted
o 2 tsp. vanilla extract
o 1 tsp. salt
o 1 tsp. cinnamon (or to taste)
o 1½ tsp. nutmeg (ground is good but fresh is better)
o ½ tsp. lemon zest
o 2 large eggs, well beaten
PREPARATION
1. If using fresh butternut squash, remove the skin and seeds, roast or steam the flesh, and then puree it.
2. Preheat oven to 350°F. Whisk all ingredients except for eggs together in a large bowl until smooth, and adjust spices to taste. Add in whisked eggs and stir until well incorporated. Pour into pie crusts. If there is leftover filling, set aside.
3. Bake until a toothpick comes out of the middle of the pie clean and pie is firm, about 45 minutes to an hour. If your pie crust edges begin to brown too quickly, cover them with foil and continue baking until pie has set.
4. Let cool 1 to 2 hours at room temperature before slicing. If there is leftover filling, you can pour into oiled ramekins or a muffin tin and bake to make butternut squash pone.

Bad Karma: I just used that recipe today. Kinda putzy and time consuming but turned out great for a first effort. Thanks. I never baked a pie in my life and I'm 69. This covid crap is turning me into a homemaker. LOL

Anymore I never use pumpkin just squash of some kind and just use any pumpkin pie recipe.

One thing is cook and refrigerate the squash first then drain it, it makes a better pie in my experience.

Makes me happy everyone here likes me, haha.