Butternut Squash Pie

Make crust. In a large bowl combine all-purpose flour and salt. With a pastry cutter, cut in cold cubed butter until mixture resembles a course meal.

Next add in water and combine until a shaggy dough forms.

Turn dough out to a worksurface and knead dough, turning it into itself. When dough has a cohesive feel and is not too sticky or too dry, form into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. Cut a butternut squash in half lengthwise and scoop out seeds and fibers.

Line a baking sheet with aluminum foil. Spray cut side of squash with non-stick vegetable cooking spray and lay cut side down on the prepared baking sheet. Bake for 45 minutes to an hour or until squash is soft. Insert a knife and if it is soft than the squash is done.

Roll out crust and place it in a 9-inch pie baking dish.

Make filling. In a large mixing bowl combine 15 ounces of cooked squash, dark maple syrup, ground cinnamon, ginger, cloves, nutmeg and salt. Stir until combined.

Next, slowly add in eggs and evaporated milk.

Pour mixture into prepared pie crust. Trim and flute crust. Bake at 350 degrees for 45 minutes or until middle of pie is set up and firm. Rotate pie halfway through baking so that it bakes evenly. Wrap pie crust edges in foil 30 minutes after baking starts so that edges don't get too dark.

Allow to completely cool, then refrigerate so that pie is completely set up before cutting.

Enjoy!

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