Steps to Make Cauliflower And Butternut Squash Rice

Sweet Butternut Squash Pie

Why these cauliflower & butternut squash tacos are so good:

Recipe Summary Sweet Butternut Squash Pie

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

Ingredients | Cauliflower And Butternut Squash Rice

1 unbaked 9-inch pie crust

1 cup white sugar

1 cup mashed, cooked butternut squash

1 cup milk

2 eggs, beaten

¾ teaspoon ground cinnamon

½ teaspoon salt

Directions

Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.

Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.

Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Info | Cauliflower And Butternut Squash Rice

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 1 9-inch pie

TAG : Sweet Butternut Squash Pie

Fruits and Vegetables, Vegetables, Squash, Winter Squash, Butternut Squash,

Images of Cauliflower And Butternut Squash Rice

Cauliflower And Butternut Squash Rice / This is a variation of a typical southern indian dish that is originally from the state of goa, vindaloo curry is a historical version of a portuguese dish that arrived to goa a few we start by cooking the butternut squash and cauliflower while making the rice.