First Pie of the Season ~ Sunday, October 02, 2016

I read an article with the "shocking" revelation that most canned pumpkin is actually other kinds of squash, such as butternut, and figured that if I had never noticed the difference, maybe I should try the same trick when making a pie from scratch. Butternut squash has an advantage that you get a whole lot more squash and a lot less seeds. Also, I softened up the squash in our pressure cooker, and I only had to cut it into three big chunks first. A pumpkin would not be so convenient.

Next I recruited some help and started baking.