Butternut Squash Pie

BUTTERNUT SQUASH PIE

2 lbs butternut squash

¼ cup butter or margarine

2 T brown sugar, firmly packed

3 large eggs, separated

3 T flour

2 T minced onion

2 T minced parsley

1 T lemon juice

¼ t salt

1 cup tart apple, peeled, and diced

1 9” pastry shell (optional)

Wash squash and pierce several times with fork. Place on microwave dish, microwave on high for 8 minutes. pierce with a skewer on narrow section to determine doneness- continue cooking, one minute at a time until it is very tender.

Carefully remove squash and cut in half lengthwise. Scoop out seeds and discard. Scoop out pulp and measure 2 cups packed down. In large bowl, cream the butter and sugar; beat in egg yolks, flour, onion, parsley, lemon juice, salt and squash. Fold in apple.

In a small bowl, beat egg whites until they hold stiff straight peaks; fold into squash mixture.

Turn into a greased 2 quart casserole or an unbaked pastry shell. Bake in preheated 375 oven until a knife comes out clean, about 1 hour. Let stand 10 minutes before serving.

BUTTERNUT SQUASH BAKE

1 small butternut squash- peeled, seeded and cubed (about 2 cups)

½ cup mayonnaise

½ cup finely chopped onion

1 egg- slightly beaten

1 t sugar

Salt and pepper to taste

2 T grated parmesan cheese

1 T butter- melted

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until very tender.

Drain well, place in a large bowl and mash.

In another bowl combine mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.

Transfer to a greased 1 quart baking dish.

Combine cracker crumbs, cheese and butter; sprinkle on top.

Bake, uncovered at 350 for 30-40 minutes or until hot and top is golden brown.

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