Makes 2 Pies
(Why would I need 2 pies you ask? Throw one in the freezer and thank me later!)
1 butternut squash, doesen't really matter the size, peeled, seeded and cut in half
1/2 cup flour
1/2 teaspoon baking powder
6 tablespoons butter (or margarine, if you must)
1/2 cup sugar
1/4 cup whole milk (or soy milk- I like to buy the individual 'juice box' servings of soy milk to keep on hand for cooking- you never really need that much, and whenever I buy the larger size, I ended throwing it away while it's still full. The smaller ones really come in handy and usually can be stored in the pantry.)
1/2 teaspoon good quality vanilla extract (it really makes a difference)
1/2 teaspoon cinnamon
Preheat the oven 350. Place the squash in a large pot of boiling water, boil for about 20 minutes, until cooked through and very soft. Drain, and mash with a large fork or a potato masher. Set aside to cool for a few minutes. In a large bowl, combine the mashed squash, flour, baking powder, butter, sugar, eggs, milk, and vanilla. Use a whisk to mix them all together. Divide the batter into 2 greased pie dishes. Sprinkle cinnamon over the tops of each pie. Bake, uncovered for 40 minutes. Remove from oven, serve immediately or cool and refrigerate until ready to serve. You can reheat it slightly before serving. If you are going to freeze this, cover well with foil or plastic wrap before freezing. Enjoy!
Simple but so delicious.