Pumpkin Pie Recipe

Here's a pumpkin pie recipe for your Thanksgiving table.  But there's a secret....It's made with Butternut squash, not pumpkin.

Well think about it for a second.  Pumpkins are squash so it makes sense that other members of the squash family can be substituted for them in pumpkin pie and other recipes.  In my opinion, a good Butternut squash is often sweeter than a pumpkin and, arguably,  a better choice as the key ingredient in a pie recipe.

Here's a recipe for Pumpkin Pie from the folks at AllRecipes.com that uses butternut squash as the base.

I also plan to try a variety of recipes made from Boston Marrow Squash.  The Boston Marrow is listed in Slow Food's Arc of Taste and so I'm going to try it in pie, baked as a side dish, as an ingredient in soup, in pumpkin bread, and as a custard.  And I have plenty of it on hand with which to experiment.  The Boston Marrow I harvested a few weeks ago (shown below) weighed in at over 28 pounds. 

Come back tomorrow and I'll share our family recipe for stuffing with you.