Butternut Bake

Gluten-Free Gourmet

Ingredients

Sweet and creamy is another way to eat squash, and it suits butternut especially well. This dish tastes almost like pumpkin pie; adjust the spices for your taste.

First, cook a medium-size butternut squash, scrape out of the skin, and mash (see instructions here). Take about 3 cups of cooked squash and beat it with a mixer til silky smooth. Add and beat well:

1/4 c. honey                   1 T. butter, softened                          2 eggs
2 T. soft cream cheese                  1 t. vanilla                           1 t. cinnamon
1/4 t. each cloves & nutmeg                           1/4 c. water

Squash Pie

Pour into a small greased pan (we use a 2-quart round dish) and bake at 350 for 30-40 minutes, til it’s browned and set like a firm pudding. Serve warm or cool. Try topping with whipped cream or graham crackers if you like.