Butternut Squash and Maple Chestnut Puree Pie
(will take suggestions for a better name!)
I would adjust the squash filling to your own desired sweetness...
1 1/2 cup butternut squash, already cooked
1/2 c brown sugar
1/2 c sugar
3 T cream
nutmeg and clove to taste
dash of salt
Mix in a food processor for nice puree.
10 oz chestnuts (I've used jarred)
1/4 c + 1 T cream
2 T maple syrup
1 T brown sugar
Mix these til smooth in a food processor as well.
1 parbaked pie crust
Preheat oven to 350 F. Spread chestnut puree into the bottom of cooled pie crust. Layer squash filling on top. Bake for 30-40 minutes or until squash layer is set.
As I said, taste the filling and adjust the sweetness to your liking.