Being a little tired of soup, I thought I'd try something different different with a butternut squash I found myself with in November. Having established that butternut squash pie was indeed a thing, I set about rounding up the necessary ingredients, only to find that I was all out of condensed milk. A key component, but I was far too deep into the pie-making process to quit at this stage. Queue a desperate scramble to find a alternative recipe, which lead me to this one here.
I was a bit unsure how things would go, with this new recipe calling for about a cup more more butternut squash than I had, and tension levels reached critical when it yielded considerably more, and considerably thinner filing than I've ever dealt with before.
In the end though, the pie turned out well. Quite similar to pumpkin pie as you'd expect, but a little sweeter, and a little lighter; both in terms of flavour, and consistency. The former though, I'd chalk up to the shortage of butternut squash. Another cooking disaster averted.
Shoddy-ass latticework aside. :)
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