we've been squashed . . .

. . . butternut squashed!! i planted 4 butternut squash plants in my garden in april and to say that they have done well would be an understatement. they bloomed like crazy and those little yellow flowers soon turned into little green squash that eventually turned a rich tan. when i planted them mom asked me what are we going to do with those? and i replied make squash pie!! i fondly remembered my grandma farmer's squash pie and since i hadn't had any for years, i planned to get my fill! and there are no worries about having enough; there must be 30 squash still on the vine in the garden!! already mom has made us two squash pies and we both ooh and aah and yum all over it!!

here's how to process the squash after picking: wash well and cut the skin off. it will be tough so use a very sharp knife. cube the squash, place in a saucepan and add an inch or so of water. steam until the squash is mushy. pour off the water and use a fork to smash it into a pulp.

here's the recipe for grandma farmer's squash pie:

1 unbaked pie crust
1 cup squash pulp
1/4 cup brown sugar
1/4 cup white sugar
pinch of salt
1 teaspoon cinnamon
1 tablespoon flour
1 egg
1 cup milk

mix all the ingredients but the milk together and then slowly add the  milk until smooth and creamy. pour into the unbaked pie shell. sprinkle with nutmeg. bake at 375 degrees for 45 minutes.

and, the best news is that this is one dessert you can eat practically guilt-free. butternut squash is very low in saturated fat, cholesterol and sodium. it is also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, calcium and magnesium, and a very good source of vitamin A, vitamin C, potassium and manganese.

excuse me while i head to the kitchen for a second piece of butternut pie!!