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Butternut Squash Pie
This is tastier than pumpkin pie, and better for you too! Steam quartered butternut squash until tender; let cool enough to remove peel. Blend about 2 cups of butternut squash, 4 eggs, ½ teaspoon salt, 4 ounces cream cheese or ½ cup coconut milk, ⅓ cup honey, and ½ teaspoon pumpkin pie spice or favorite blend of cinnamon and spices. Place in buttered baking dish (and place baking dish in ½ inch of water). Bake at 350°F. Allow to cool for about 10 minutes before serving. Serve plain, with whipped or sour cream, or top with chopped nuts and dates.
