I.E.S.JJGF65A
PHILLY INQUIRER
1 lb Butternut squash -- to 2 lbs
1/2 ts Nutmeg -- ground
4    Eggs
1 c  Brown sugar -- firmly
Packed
1 1/2 c  Whipping cream
1    Unbaked 9" pie shell
2 ts Cinnamon -- ground
Sweetened whipped cream

Preheat oven to 350 deg.Prepare and bake squash.Scrape cooked squash from
shell,and whirl in a blender until smooth.Measure 2 cups squash and spoon
into a strainer,let stand for about 10 minutes to drain off excess liquid..
In a large bowl,beat together eggs,whipping cream,cinnamon,and nutmeg.Stir
in squash and sugar to taste.Pour squash mixture into pie shell,and bake
until custard appears set in the center,about 1 hour to 1 hour and 10
minutes.Top with whipped cream.Makes 8 servings…