A frugal savory butternut squash pie  ---cheap if you grow your own ....

Martha Stewart often said that BUTTERNUT made a better pumpkin pie than PUMPKIN. HOWEVER it is super costly --nearly a buck a pound. So do grow your own, then you can try this TASTY SAVORY squash pie first as an entree, then at another meal, as a sweet nutmeg, brown sugar, cinnamon  recipe. The squash filling may look like a custard pie or quiche so if you do it as an entree, sell the savory nature with bacon bits, cheese, onion rings on top, (This is a savory recipe) or leave out savories, add more sugar, brown sugar, bourbon, rum, vanilla, cinnamon, clove, ginger, nutmeg as spices, leave out the pepper, do it as sweet pumpkin pie. Martha says it's better than Pumpkin.

Butternut Squash SAVORY Pie

3 cups butternut squash, baked in foil to stay moist then mashed
2 eggs, beaten
1/4 cup half-and-half
2 tablespoons butter, melted
1 tablespoon orange rind
1/2 teaspoon grated lemon rind
2 tablespoons all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
red bell pepper/ garlic/ cheese onions/ bacon bits, toasted pine nuts or other nuts  optional

Preheat oven to 350 degrees. Add cooked butternut squash, eggs, half-and-half, orange rind, lemon rind,
all-purpose flour, sugar, salt and pepper to large bowl. Stir to combine. Spoon squash mixture into large buttered casserole dish. Place casserole dish into baking pan. Add 1/2 water to baking pan. Prevents the container from scorching the sides of the custard. Bake 50 minutes until set.