1 unbaked and chilled 9-inch pie shell1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash1 cup light brown sugar, firmly packed3 large eggs3/4 cup evaporated milk or ...

This savory pie delivers all the fall feels — nutty squash, tangy cheese and a hint of lemon. It works beautifully as a vegetarian main or a standout side at Thanksgiving. I love bringing this to a ...

Preheat the oven to 400 degrees. Slice the squash lengthwise, scoop out the seeds, and place it cut side down on a cookie sheet covered with parchment paper. Roast the squash 40 to 50 minutes, or ...

It's the easiest, and most delicious vegetarian pot pie that children and grown- ups like. You can substitute Butternut squash with any other seasonal winter squash; although, Pot Pie Paradise uses ...

There’s a certain kind of magic in cooking this time of year – when the markets are full of knobbly roots, crisp apples and late-season squashes, and the air feels cool enough to turn the oven back on ...