I got this from Southern U.S. Cuisine...Diana Rattray....I would like to claim it as my own....but alas it isn't. But it is going into our family cookbook. My picky veggie eaters loved it!!!!
*Prepare crust in a 9 inch deep dish pieplate; trim and crimp the edges.Cover and place in freezer while filling is being prepared.
*Cut butternut squash in half lengthwise. place squash halve, cut sides up, in a shallow baking dish or pan. I put a little bit of water in the bottom of the pan. Bake ,uncovered, at 350 for 50-55 minutes or until squash is tender,basting frequently with butter. Let squash cool to handle. **I did this step before baking...and it was easy by using my grapefruit spoon...serated edges.** Remove and discard squash seeds. Remove squash pulp,discarding shells. Mash pulp. Place 2 cups of mashed pulp in a bowl.
*Add 1 cup whippping cream,brown sugar,maple syrup,cinnamon,salt,ginger,allspice,red pepper(omitted by me) and the beaten eggs to the mashed pulp; whisk until well blended.Pour into prepared pastry shell.
*Bake squash pie at 350 for 40-50 minutes, or until set in the center. (Shield pie crust with strips of foil to prevent excessive browning, if necessary.) Cool Completely.
*Garnish each slice with a dollop of whipped cream and a sprinkling of cinnamon.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org