Squash squash squash...PIE!!!

I love winter squash. I love it halved and cooked with a tab of butter and a bit of honey. I like it cubed and stir fried with winter greens or tossed in curry or added to stew. I love it pureed into a creamy soup or julienned into a salad. I could eat it cooked with nothing but a spoon (and I have). My husband is less interested in it, however. That is until I cooked a butternut squash the only way I knew he would definitely eat it... in a pie! So I threw together a recipe using ingredients I had on hand (which wasn't much considering a trip to the market was much needed). It was custardy and not-too-sweet and he loved it.

Here it is:

I'll give you the recipe and then explain what I would do to change it:

2 cups cooked butternut squash
1 can sweetened condensed milk
1/4 cup dark brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
3 eggs
1 frozen pie crust

First of all--the frozen pie crust--grossss! I don't even know how I ended up with it in my freezer, but as I said I was trying to make something out of nothing. So that was terrible. Second, the sweetened condensed milk is a no-go. I would have used organic cream, half and half or even milk but had none of the above. I also would have liked more squash in it. Sooo next time I will increase the squash to 2 1/2 cups, substitute cream and add more brown sugar. I might even add a bit of molasses....

Nonetheless, it was a success as it is and my husband enjoyed it, so that makes me happy.