We all enjoy some good old comfort food once in awhile and there’s nothing better than a little pie when it comes to this indulgence. Now luckily for you, you can make this occasion more than a rare treat with our very own Chef Ben’s healthy spin on Butternut Squash Pie.

Butternut Squash Pie
What you’ll need: 3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs15 ounces roasted butternut squash, pureed
12 fluid ounces half and half or evaporated milk
1 recipe of Ben’s Pie dough
9-inch pie tin
Whipped cream (optional)
For the Pie Crust:
1 cup all-purpose flour
1/4 pound unsalted butter
1/3 cup ice-cold water
2 pinches salt
Use cheese grater to grate butter into flour mixture. Slowly add ice water until dough pulls together. Roll out pastry and cut to size and reserve.
Split and seed squash. Lay squash face-down on parchment on baking pan. Bake squash in preheated oven for 15 minutes at 350 degrees. Scoop out roasted squash mixture and puree.
Make one recipe of butternut squash pie filling. Fill placed pie crust with butternut squash filling. Bake at 350 degrees until filling is golden brown, about 30 minutes. Let cool, slice and serve with whipped cream.Enjoy!