INGREDIENTS

INSTRUCTIONS

PART ONE
PART TWO
Bake squash at 350 degrees F until soft. Peel, seed, puree, and measure out
1 1/2    cup.
Whisk all of the Part One ingredients together until the sugar dissolves.
Pour into an unbaked, 10-inch pie shell that has been brushed with egg
white. Bake at 375 F for 25 minutes.
While that's baking, make the second part of the filling. Whisk all the
Part Two ingredients (except the pecans) together.
When the butternut filling is set, sprinkle evenly with pecan pieces.
Gently pour the second filling over the nuts.
Return pie to the oven, and bake at 325 F for 40 to 45 minutes, or until
just set. Cool to room temperature and serve with lightly sweetened whipped
cream.
From John Beardsley, chef de cuisine, Buckeye Roadhouse
Source: San Francisco Examiner, October 25, 1996
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:16 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”