These are a pretty and yummy side dish, and something different than a kugel. They are sweet but not too sweet. Men sometimes have to be convinced to try these (the filling is bright orange), but once they do, they'll come back for doubles! (Can be made in a reg. pie crust, comes out better in mini though.)
1 butternut squash, fresh or canned
24 tart shells/ mini pie shells
½ cup sugar
¼ cup oil
2 tsp vanilla sugar
½ tsp salt
¾ Tbsp flour
½ cup brown sugar
¼ cup oil
⅓ cup flour
½ cup chopped pecans
If using fresh butternut squash, peel it, scoop out the seeds and cut into chunks, put in pot with water to cover, bring to a boil, then let it simmer until soft. drain water and mash.
Combine squash with sugar, 1/4 C. oil, vanilla sugar, eggs, salt and 3/4 T. flour. Mix well and pour into tart shells.
Topping: combine brown sugar, 1/4 C. oil, 1/3 C. flour and pecans. mush into a crumble and sprinkle on top of squash pies
Bake at 350F (175C) for approximately 30 minutes. (for a large pie, bake a little longer,(another 10/15 min) till the center is set.)
Serve at room temperature. Enloy!