Recipes for Butternut Squash (really, that's all it is!)

Thanks to Grandma Emy and my mom for the recipes!

Squash Pie

2 c. cooked squash (you can bake it in the oven until it is soft)
2-3 eggs
1 c. half and half or carnation milk
3/4 c. sugar (brown, white, or a mix)
1 t. cinnamon
1 t. ginger
1/4 t. cloves
1/2 t. nutmeg

Line a pie pan with homemade or prepared crust. Prick the crust with a fork. Puree squash in a blender with the eggs. Bring milk or half and half to a boil in a small saucepan and add to squash mixture. Mix in sugars and spices well and pour into unbaked pie shell. Bake at 350 for about 45-50 minutes.

Squash soup

3 large onions
1 cup chopped celery
1 clove garlic
2-4 T butter
3 c. chicken broth
2 c. cooked, mashed squash
1 t. dried rosemary
2 c. heavy cream or any milk, even skim
2 T. chopped parsley
Salt and pepper
1 dash nutmeg

Saute onions, celery, and garlic in butter. Add the chicken broth and the cooked, mashed squash. Add the crushed spices. Cook until heated through. Puree in the blender. Return to the pan on the stovetop and add cream or milk, heat through. Add salt, pepper, and nutmeg to taste. You can garnish with parsley, chooped spinach, or a dollop of sour cream just before serving.