Dutch Oven Squash

This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!

1 3/4 pounds Fresh Butternut Squash
3/4 cup Heavy Cream
3/4 cup Milk
3/4 cup Sugar
1/4 cup unsulphured Molasses
3 Large Eggs
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Grated Nutmeg
1/2 teaspoon Salt
12" or larger depending upon what Dutch Oven you are using Partially Baked Pie Shell
1. You can do this in a 10" DO or a 12" DO. It just depends on how deep you want the mix to be when you serve it.
2. Cut Squash in half, scoop out the seads, and cut squash into large chunks. Place in a steamer rack over boiling water. Cover and steam 20 to 25 minutes, or until tender when pierced with a fork. Let cool, then peal off skin with a small sharp knife, Transfer to food processor and puree until smooth.
3. Oil and warm your Dutch Oven. Take parchment paper and line the bottom of your Dutch Oven in an "X". Leave enough around the side so you can use it to lift out when done. Take a pastry crust and put in the bottom of your Dutch Oven. Partially cook crust. While that is cooking....
4. In a small sauce pan, combine cream, milk, and sugar. Cook over medium heat, stirring to dissolve sugar, until hot, 3 to 5 minutes. Do Not Boil!!!
5. In a medium bowl, whisk together squash puree, molasses, eggs, cinnamon, ginger, nutmeg, and salt, mix till smooth. Slowly mix in hot cream mixture.
6. Take the lid off your Dutch Oven and put mixture into pie crust.
7. Bake at 350°F about 40 to 45 minutes = 15 on top 10 on bottom if it is a 12" Dutch Oven. Make sure the filling is set in the center of the pie.
9. Remove from dutch oven using your parchment ends and cut into desired sizes.

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