Roasted Butternut Squash Maple Pecan Pie

Tried and true, this recipe is very scrumptious.  Easy to make, easy to enjoy!

Ingredients:

• 6 eggs
• 1/2 tsp salt
• 1 1/4 cup white sugar
• 1/4 dark brown sugar
• 3/4  cup melted butter
• 2 ounces cold diced butter for roasting squash
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 4 tbs maple syrup
• 1 1/4 cup corn syrup
• 2 cups pecan halves
• 1 small butternut squash
• 2 X 9 inch frozen pie shells

Method:

Preheat oven to 400 Degrees Farenheit.  Cut in half one small butternut squash, place on baking sheet.  Remove seeds, drizzle with one tablespoon maple syrup and the diced butter.  Cook for 45- 1 hour minutes until soft.  Remove from oven and cool.  When cool scoop out squash and discard skin.  Mash with a spoon. Set aside.

Preheat oven to 425 degrees Farenheit.  In medium bowl beat eggs and salt until light and airy for two minutes.  Beat in white and brown sugar a little a time with wire whisk.  Add melted butter, corn syrup, pecans and remaining ingredients.  Stir well.  Place pie shells on a baking tray.  Divide squash into the two shells, spread evenly on bottom.   Pour the pecan mixture evenly between the two shells.

Bake for fifteen minutes at 425 degrees.  Reduce heat to 325 degrees bake for thirty minutes.  Remove from oven cool for two hours at room temperature.  Enjoy with fresh whip cream and diced fruit optional.  Makes 12 servings.