Name: Buttternut Squash Pie
Ingredients: 1 c Sugar; 1/4 ts Cinnamon; 1/4 ts Salt; 3 Eggs; beaten; 1 1/2 c Butternut squash; cooked and mashed; 1 1/2 c Milk; 1 9" deep dish pie shell

What a company we have here tonight! It fills my heart with gladness, and my eyes with tears of joy, to see so many hundreds of persons gathered together at what is sometimes wickedly described as “only a prayer meeting.” It is good for us to draw night unto God in prayer, and specially good to make up a great congregation for such a purpose. We have attended little prayer meetings of four or five, and we have been glad to be there, for we had the promise of our Lord’s presence; but our minds are grieved to see so little attention given to united prayer by many of our churches. We have longed to see great numbers of God’s people coming up to pray, and we now enjoy this sight. Let us praise God that it is so. How could we expect a blessing if we were too idle to ask for it? How could we look for a Pentecost if we never met with one accord, in one place, to wait upon the Lord? Brethren, we shall never see much change for the better in our churches in general till the prayer meeting occupies a higher place in the esteem of Christians.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Jewish		1	Servings

INGREDIENTS

1	c	Sugar
1/4	ts	Cinnamon
1/4	ts	Salt
3		Eggs; beaten
1 1/2	c	Butternut squash; cooked and mashed
1 1/2	c	Milk
1		9" deep dish pie shell

INSTRUCTIONS

Prick pie shell with fork and bake 10 min at 450F. Sift dry ingredients
together in a bowl and then add eggs; mix. Add squash and milk (I usually
use about 1 c, since with the full 1 1/2 c I find the kugel too watery) and
blend well. Pour into pie shell. Bake 450F, about 10 min,then lower oven to
350F and bake 30-40 min more. (It might need 10-15 min more since it has a
loose consistency and no flour)
Posted to JEWISH-FOOD digest V97 #251 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997

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