Cran-Raspberry Swirled Butternut Squash Pie

Wondering what to do with those winter squashes you see in the supermarket? This pie screams fall, with all of those toasty warm flavors that make the chill in the air welcome. And if you’re celebrating Thanksgiving, it’s the perfect side dish for your meal, or to gift to family!

Get the recipe:
1 medium-sized butternut squash, peeled and cubed
1/3 cup Gefen Canola Oil
1/2 cup Gefen Maple Syrup
3/4 cup light brown sugar
1 cup orange juice
5 eggs
1/2 cup flour
1 cup Gefen Jellied Cranberry Sauce
1/3 cup seedless raspberry jam

Note: This fills 2 pre-made pie crusts

Get the full recipe for Cran-Raspberry Swirled Butternut Squash Pie!

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