Farmer Freed's Butternut Squash Pie

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Regional Production Manager Emily Freed is our resident pie queen and loves this recipe because it brings out the best flavors in Del Cabo squash!

Ingredients

1 cup butternut, delicata or acorn squash, steamed and strained
1 cup heavy cream
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tsp ground ginger
teaspoon salt
1/4 teaspoon mace
3 eggs, slightly beaten
1 egg white for crust
1 unbaked and chilled 10-inch pie crust
Handful of dry breadcrumbs


Directions

Heat oven to 450F. Mix squash, cream, sugar, spices, salt and eggs in a large mixing bowl until combined.
Line a pie plate with crust. Using a pastry brush, paint the pastry with egg white and sprinkle with the bread crumbs.
Add filling, and bake in a 450F oven for 10 minutes, lower to 425F and cook for 10 more minutes, then bake for 1 hour at 325F. Serve warm with whipped cream. Serves 4 to 6.

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