What’s cooking

This is a delicious orange-y twist on a traditional dessert. Once you try this Thanksgiving dessert, you may never settle for pumpkin pie alone.

Ingredients

• 1 & 1/2 cups butternut squash, cooked and mashed
• 1/2 cup Florida’s Natural^® Orange Juice
• 1 cup whipping cream (or half and half)
• 2 large eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 unbaked pie crust, either pre-made or from your favorite recipe

Instructions

• First, cut butternut squash in half, remove seeds and bake at 350° F for about 40 minutes, or until tender.
• Let cool, then scoop out the squash inside and mash with a fork.
• In a mixing bowl, combine all ingredients and stir together until mixed well.
• Pour into pie crust and bake at 425° F for 15 minutes.
• Reduce temperature to 350° F and bake for another 40 minutes, or until firm.
• Let cool and then refrigerate until ready to serve.

Serves 8